Time 25m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside., In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool. , For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Time 10m Yield 4 servings. Number Of Ingredients 9 Steps:
In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350*F. Arrange the bacon slices in a single layer on a broiler pan, as close together as possible without overlapping. In a small bowl, combine the brown sugar, flour, and pecans; sprinkle evenly over the bacon. Bake untl the bacon is crisp and nicely browned, about 30 minutes (do not turn). Using a wide spatula, transfer bacon to paper towels and drain, keeping the pecan-side up; set aside. Meanwhile, tear the lettuce leaves into bite-sized pieces; toss with the tomatoes and basil in a large serving bowl. Crumble the bacon and add, along with any loose pecans, to the salad mixture; add croutons and black pepper and toss again. Serve with your favorite dressing.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes. Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain. For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper. To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
Yield 6 Number Of Ingredients 10 Steps:
In a skillet, cook bacon until crisp and cut into small pieces.Set aside. In a large bowl, combine salad, tomato, and cheese. In another small mixing bowl, whisk together mayonnaise, sugar, vinegar, olive oil and salt and pepper. Pour dressing over your salad or serve on the side. Sprinkle with bacon and croutons.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Fill bread slices with cheese slice. Spread outsides of sandwich with butter; sprinkle evenly with Parmesan. Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides. Transfer sandwich to cutting board. Toss lettuce with tomatoes and bacon in large bowl. Add dressing; mix lightly. Cut sandwich into 16 squares; place over salad.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan. Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle. Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated. Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat. Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.
