Zutaten für Bacon Tomato Salad
- 6 slices bacon
- 3 tablespoons extra virgin olive oil
- 4 slices baguette
- 1/4 cup mayonnaise
- 1 1/2 teaspoons fresh ground black pepper
- 5 cups chopped romaine lettuce
- 2 cups sliced beefsteak tomatoes
- fresh basil leaves, for garnish
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Zubereitung von Bacon Tomato Salad
- Preheat oven to 375°F (190°C).
- Place 6 slices of bacon on a rimmed baking sheet. Bake for 25-30 minutes, or until crisp.
- Transfer bacon to paper towels to drain. Once cool, crumble coarsely.
- Heat 2 tablespoons of olive oil in a small skillet over medium-high heat.
- Add 4 slices of bread, cut into 1-inch cubes. Fry for 3-4 minutes per side, or until light golden brown.
- Transfer croutons to paper towels to drain. Once cool, break into smaller pieces.
- In a large bowl, whisk together 1 tablespoon olive oil, 1/4 cup mayonnaise, and 1 teaspoon black pepper.
- Add 5 cups of chopped romaine lettuce and toss to coat.
- Arrange lettuce on a serving platter.
- Scatter croutons over the lettuce.
- Top with 2 cups of sliced tomatoes.
- Sprinkle with the crumbled bacon and remaining 1/2 teaspoon black pepper.
- Garnish with fresh basil leaves.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
23g
Fat
29g
Carbs
12g
