Bacon Romaine Salad
2 heads romaine
1 lb. bacon
1 cup bottle blue cheese dressing
1 cup croutons
Peeled tomatoes, and/or sliced hard cooked eggs (optional)
Fill sink with cold water. Cut off stem of romaine and wash leaves well.
Roll in paper towels. Dry thoroughly. Chill well in refrigerator.
With kitchen shears, cut bacon crosswise into 1" slices. Fry in large
skillet until crisp. Drain on paper towels.
Just before serving, pour desired amount of dressing over greens. Leaves
should be well coated but not drowned in dressing. Sprinkle bacon over
leaves.
Add tomato and/or eggs if desired. At last minute, sprinkle croutons
over all. Toss lightly. Serves 6 to 8
If we were all like angels, the world would be a heavenly place.
*Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
