Ep. 019 BLT Salad

Good to the Last Bite

Today on the menu; BLT Salad. The ladies talk about different types of bacon, Jen shares her unexpected encounter, and Yvonne talks about her new homesteading venture.
BLT Salad
Ingredients

• 12 slices lean center cut bacon, cooked and chopped
• 4 Roma tomatoes, chopped
• 1/4 cup light mayonnaise, I use Hellman's
• 1/8 tsp kosher salt
• fresh black pepper, to taste
• 6 cups chopped Romaine lettuce
• 4 oz 1 medium hass avocado, diced

Cooking Instructions

1. Line cookie sheet with tin foil. Place bacon on oven safe cooling rack on the tin foil lined cookie sheet
2. Heat oven to 400 degrees F
3. Cook bacon for 20-25 minutes or until desired crunchiness
4. Dice the tomatoes, remove excess seeds
5. In a salad bowl, mix ¼ c of mayo and the diced tomatoes
6. Add ⅛ tsp salt
7. Add cracked pepper according to preference
8. Chop the head of lettuce into bite sized pieces and add lettuce to bowl
9. Dice the avocado and add to bowl
10. Dice the bacon and add to bowl.
11. Mix all ingredients together and refrigerate for 15 minutes. Serve cold.
12. Optional garnishes include: croutons, turkey, cheese, chives…