Bacon, Roquefort and Romaine Salad
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Homemade garlic croutons, juicy tomatoes and chunks of flavourful blue cheese dress up romaine lettuce with steak-house appeal.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 172 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 331 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 9% |
| vit A | 45% |
| vit C | 33% |
| folate | 50% |
Suggested Recipes
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12 cups (3 L) torn romaine lettuce (1 small head)
4 slices bacon, cooked and chopped
1 cup (250 mL) halved cherry or grape tomatoes
1/2 cup (125 mL) crumbled roquefort or other blue cheese
Garlic Croutons:
3 cups (750 mL) cubed (3/4 inch/2 cm) French or italian bread
2 tbsp (25 mL) extra-virgin olive oil
1 clove garlic, minced
Pinch each salt and pepper
Dressing:
3 tbsp (45 mL) extra-virgin olive oil
1 tbsp (15 mL) white_wine_vinegar
1-1/2 tsp (7 mL) anchovy paste
1 clove garlic, minced
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) worcestershire sauce
Pinch salt
Preparation:
Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly.
Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly.
Tags:
Salads and Salad Dressings; Vegetables; Meat-Pork; Cheese/Other Dairy; Bake; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: June 2008
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