Ingredients for Bacon Lettuce Mozzarella And Tomato Salad
- 1 cup Italian vinaigrette
- 2 tablespoons fresh lime juice
- 1 lb fresh mozzarella cheese, sliced
- 1 (1 1/2 lb) loaf french bread, round or oblong
- 1 head butter lettuce, chopped
- 3 medium plum tomatoes, sliced
- 10 slices bacon, crisply cooked and crumbled
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How to Make Bacon Lettuce Mozzarella And Tomato Salad
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1 cup Italian vinaigrette and 2 tablespoons lime juice.
- Arrange mozzarella slices in a 13x9 inch baking dish. Drizzle with 1 cup of the vinaigrette mixture. Set aside remaining vinaigrette.
- Let the mozzarella sit for 20 minutes to allow the flavors to meld.
- Slice the top one-fourth off the bread loaf. Carefully scoop out the bread, leaving a 1-inch-thick shell.
- Place the bread bowl on a baking sheet. Brush the inside of the bread bowl evenly with ½ cup of the remaining vinaigrette mixture.
- Bake for 12-15 minutes, or until the bread bowl is golden brown and crispy.
- Let the bread bowl cool completely.
- Line the bread bowl with the chopped butter lettuce.
- Fill the bread bowl with the sliced tomatoes and marinated mozzarella.
- Top with the crumbled bacon.
- Serve immediately, drizzling with the remaining vinaigrette mixture.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
14g
Fat
92g
Carbs
21g
