- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Total time
- 30 minutes
- Gluten Free
- Meal type
- Serve Cold
It’s glorious when sweet ripe tomatoes are available. Bacon, Lettuce, and Tomato salad is one divine way to enjoy tomatoes while they are in season!
- 8oz bacon (non GMO fed, local, and nitrate free )
- 1 large tomato (vine ripened )
- 1 head lettuce (Romaine or your choice)
- 2 tablespoons mayonaise (organic)
- 1 teaspoon rice vinegar (plain no seasonings)
- 1/2-1 teaspoon water (enough for desired thickness)
- 2 scallion (sliced thin for optional garnish)
- Step 1
I like to cut the edges of the bacon before putting it in the pan. They way the it will lay flat while it cooks. Add oil or bacon grease to the skillet if your bacon is extra lean. Fry the bacon. For best success lay out the bacon in a cold pan so that it almost covers the bottom of the pan then turn on the flame. Cook on medium or medium low watch it closely and turn as needed. Tongs work well to turn the bacon. When the bacon is done it can be drained on paper towels and then cut into small pieces. Set the bacon aside while the rest of the salad is prepared.
- Step 2
- Rinse the lettuce well in cool water. Dry it in a salad spinner or with an absorbent kitchen towel. Slice or tear the lettuce into bite sized pieces. Put it in a salad bowl that has room for tossing the salad with the dressing.
- Step 3
- Slice up organic vine ripened tomatoes into bite sized pieces. Make a special slice for a garnish. And you might want to slice up a couple of scallions for a garnish as well. Add the tomatoes into the bowl with the lettuce.
- Step 4
- Mix up the mayonnaise, vinegar, and water by beating it with a fork until it has a smooth and fairly thick consistency. Play with the amounts of ingredients until you have a good consistency. If you make too much dressing store it the refrigerator and use it to start your next salad dressing. There are many tasty variations of mayonnaise salad dressings.
- Step 5
Add about 2 tablespoons of salad dressing to the lettuce and tomatoes. Toss with salad spoons just enough to coat it all with the dressing. Scoop servings onto salad plates sprinkle the bacon over it, top with a slice of tomato, and add the scallions if you like. The salad is ready to serve. It’s best if eaten soon after it is made.