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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
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Ingredients

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Directions

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

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

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  • 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; 26 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 13 g monounsaturated fat; 31 mg cholesterol; 923 mg sodium. 572 mg potassium; 24 g carbohydrates; 4 g fiber; 4 g sugar; 14 g protein; 7046 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 222 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 3 mg iron;

Reviews

1 Ratings
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