BLT Salad for Cool Weather
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4 slices crisply-cooked bacon, drained
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16 dried tomato halves, drained if packed in oil, rehydrated if dried*, halved
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4 cups shredded romaine lettuce
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8 ounces sliced fresh mushrooms
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3 tablespoons olive oil
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3 tablespoons red wine vinegar
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1/8 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup sliced green onion
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Coarsely crumble bacon and set aside.
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In large bowl toss together romaine, tomatoes and mushrooms.
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Whisk together olive oil, vinegar, sugar, salt and pepper. Toss with salad mixture and divide among 4 plates.
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Top each salad with bacon and green onion.
*To rehydrate dried tomatoes cover dried tomatoes with boiling water. Let stand 10 to 15 minutes.
Yields 4 servings.
| Nutrition Facts Servings per recipe: 4.5............. |
| Amount Per Serving |
| Calories 175.......................... Calories from fat 126 |
| ............................................................
%
Daily Value Total Fat 14g...... ...................... 81 21% .........Saturated fat 3g 13% Cholesterol 5mg.....3 2% Sodium 489mg........ 20% Carbohydrate 11g............ 4% ............Dietary Fiber 2g........ 13 9% Protein 5g..........Vi 10% Vitamin A: 3%..... Vitamin C:17% Folacin: 6% Calcium: 2%......... Iron: 12% Potassium: 19% |
Source: Modified from original source: BLT Salad from http://www.theotherwhitemeat.com
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu