BLT Salad with Ranch
Be sure not to overcook the bacon. Seven minutes is just right.
Recipe information
Yield
makes 4 servings
Ingredients
1/2 pound slab bacon, cut into 1x1/4-inch pieces
4 cups cubed (1 inch) French bread
1 teaspoon dried thyme
4 cups baby arugula
4 cups frisée
4 ripe tomatoes, cut into 1-inch cubes
2 tablespoons snipped fresh chives
1/2 cup prepared ranch dressing
Preparation
Step 1
1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
Step 2
2. Preheat the oven to 350°F.
Step 3
3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
Step 4
4. Place arugula and frisée in a bowl.
Nutrition Per Serving
Nutritional analysis per serving: 480 calories
35 g carbs
13 g protein
33 g fat
30 mg cholesterol
#### Nutritional analysis provided by PARADE
