In a 10-inch skillet, cook bacon until almost crisp. Remove bacon from skillet; discard fat. Drain bacon on paper towels. Set aside.

In a large salad bowl, combine romaine, Homemade Croutons and tomatoes. In a small bowl, combine ranch salad dressing and steak seasoning. Drizzle dressing over salad; gently toss to coat. Serve immediately. Makes 4 to 6 side-dish servings.

Spread 2 cups cubed sourdough, Italian or French bread in a single layer in a shallow baking dish. Stir together 2 tablespoons olive oil, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups. Make-Ahead Tip: Store cooled croutons in airtight container in refrigerator up to 3 days.