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BLT Salad

Source of Recipe

by Mercyteapot, from Desperation Dinners


List of Ingredients

2 pounds thick-sliced bacon (or less, if desired)
8 ounces reduced-fat sour cream (see note)
3/4 cup reduced-fat mayonnaise (see note)
1/4 cup fat-free bottled Italian dressing (see note)
2 heads romaine, washed & torn in bite-sized pieces (about 1½ bags pre-washed lettuce)
4 large ripe tomatoes (about 2½ pounds)
Melba toast, optional garnish



Recipe

In a 12-inch nonstick skillet, fry the bacon to the desired crispness. Drain the bacon and cool it on paper towels. Crumble or coarsely chop the bacon and set it aside.

The bacon may be stored, refrigerated, in a sealed container for up to 2 days. If the bacon is refrigerated, crisp in the microwave before completing the salad (this will only take a few seconds).

If you are preparing the salad in one phase, you can mix the dressing and chop the tomatoes while you are frying the bacon. Be sure to cool the bacon a bit before adding it to the salad, to prevent wilting.

Mix together the sour cream, mayonnaise and Italian dressing in a small bowl. Set aside.

Place lettuce in the bottom of a clear glass salad bowl with at least a 10-cup capacity, or use a large serving dish. (You can also use a 13-by-9-inch clear-glass baking dish.) Core the tomatoes, and coarsely chop them. Place the tomatoes over the lettuce. Sprinkle the crumbled bacon over the tomatoes. Spoon the dressing over the entire dish. Spread the dressing out with the back of the spoon to cover most of the salad.