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Romaine Salad with Tomatoes, Bacon, and Blue Cheese Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Serves	2 to 4
Total Time	15 minutes

Introduction

I love the classic combination of iceberg lettuce and blue-cheese dressing, but here I yield to romaine for its combination of crunch and higher nutritional value. This salad, when made with August-ripe tomatoes and served with a grilled steak and Walla Walla sweet onions, makes the perfect late-summer dinner.

Ingredients

	1	head romaine lettuce, washed, dried, and chopped into bite-size pieces
	~	Blue Cheese Dressing
	2	large ripe tomatoes, sliced, or 1 pint cherry tomatoes, halved
	4	slices of bacon, cooked and crumbled
	~	Freshly ground black pepper

Steps

For individual composed salads, divide the greens between 4 plates, drizzle with blue-cheese dressing, top with chopped tomatoes and crumbled bacon, and finish with a fresh grind of black pepper. For a single large tossed salad, combine all of the ingredients except for the dressing, then dress the salad just before serving.

This content is from the Culinate Kitchen collection.

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