Bacon, Roquefort and Romaine Salad Bacon, Roquefort and Romaine Salad

Author: Canadian Living

Homemade garlic croutons, juicy tomatoes and chunks of flavourful blue cheese dress up romaine lettuce with steak-house appeal.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2008



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.

Nutritional facts Per serving: about

  • Sodium 331 mg
  • Protein 5 g
  • Calories 172.0
  • Total fat 13 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 9.0
  • Folate 50.0
  • Calcium 8.0
  • Vitamin A 45.0
  • Vitamin C 33.0
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Bacon, Roquefort and Romaine Salad