BLT Salad with Vinaigrette

The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.



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Ingredients
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    8   slices 
    bacon
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    4   slices 
    country Italian bread
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    1 1/2  cups 
    cherry tomatoes
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    8   cups 
    torn romaine
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    1/3  cup 
    blue cheese crumbles
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    1/4  cup 
    cider vinegar
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    1/4  cup 
    olive oil
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    1   teaspoon 
    sugar
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    1   teaspoon 
    Dijon-style mustard
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    Salt and ground black pepper

Directions
1.
In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
2.
Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
3.
For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 375, Fat, total (g) 26, chol. (mg) 31, sat. fat (g) 7, carb. (g) 24, Monosaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 4, pro. (g) 14, vit. A (IU) 7046, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 222, Cobalamin (Vit. B12) (g) 0, sodium (mg) 923, Potassium (mg) 572, calcium (mg) 141, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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