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The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.

Source: Better Homes and Gardens


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.

  • Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.

  • For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

Nutrition Facts

375 calories; fat 26g; cholesterol 31mg; saturated fat 7g; carbohydrates 24g; mono fat 13g; poly fat 3g; insoluble fiber 4g; sugars 4g; protein 14g; vitamin a 7045.6IU; vitamin c 34.8mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3.8mg; vitamin b6 0.2mg; folate 221.8mcg; vitamin b12 0.2mcg; sodium 923mg; potassium 572mg; calcium 141.4mg; iron 2.5mg.