| BLT Salad ~ Perfect as a light lunch or dinner if adding shredded chicken. Dressing: You will only need half this dressing in this recipe. Dressing can keep refrigerated for 3-4 days. ⅓ cup olive oil 3 tbsp lemon juice 2-3 cloves garlic, minced salt and pepper to taste Salad: 1 large bunch Romaine lettuce, chopped or torn fresh spinach leaves, rinsed and dried 1 tomato, sliced or chopped (I like small wedges. You could substitute with 10 cherry tomatoes) ½ cup chopped red pepper ½ cup chopped green onions 2 tbsp shredded Swiss cheese 2 tbsp shredded or grated Parmesan cheese 2 tbsp bacon torn into pieces ¼ cup slivered almonds, *toasted 1. *Preheat oven to 300 degrees F. Using a cloth or paper towel lightly grease a cookie sheet with olive oil. Spread almonds on a cookie sheet; bake for 8-10 minutes until lightly browned. 2. For the dressing, mix together all the ingredients, set aside for 30-45 minutes. 3. Just before serving, place lettuce and spinach in a bowl add enough dressing to coat the leaves and toss. Add the remaining ingredients and toss lightly again. Serves 3-4 Notes: For a strictly vegan dish, omit the bacon and cheese, add ¼ cup of tofu (¼ cubes). Tofu is basically bland in taste, it excels in it's ability to absorb surrounding flavors the dressing. Tofu is high in protein. If you add 1½ cups shredded chicken this could become a Main Entrée |
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