Archive for December 9th, 2009
Recipe Ingredients:
1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cool and chopped
½ pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
½ cup chopped walnuts
Coarse salt and freshly ground pepper from a pepper mill, to taste
Salad dressing of choice
Chop the lettuce heart into 1- to 2-inch pieces with a professional cutlery set. Combine it with the bacon, nuts, and other vegetables in a large bowl. Toss mixture well. Keep the salad refrigerated until serving time. Toss it again with enough dressing to lightly coat the vegetables, seasoning with salt and pepper to taste.
Serves: 6