Debbie's BLT Salad

Penny Burdge


From Debbie, a neighborhood friend and wonderful cook! This is the perfect hot summer day meal in a bowl, and a delicious way to use up some of your garden's late summer abundance of tomatoes.

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2-3 as a main dish
15 Min
10 Min
Pan Fry



4 slice
1 tsp
sea salt
1 tsp
freshly ground pepper
2 Tbsp
salad oil


1 lb
romaine lettuce leaves
1/2 lb
1 large
fresh tomato


1/2 c
2 Tbsp
red wine vinegar
2 Tbsp
bacon drippings
1/4 c
chopped fresh basil
4 slice
bread, cubed


1Cook 4 slices of bacon in a frying pan. Remove the bacon, and crumble it. Reserve the bacon drippings.
2Make croutons: Add the salt and pepper and the salad oil to the drippings and stir well. Add the bread cubes, toss frequently while cooking over medium heat until the bread is golden. If you don't have 4 slices of the bread from the same loaf, just use up any slices you happen to have on hand including hamburger or hot dog buns. Even a bagel can work!
3Tear the lettuce into bite sized pieces into a large salad bowl. Cook the 1/2 pound of bacon, save 2 tablespoons of the drippings. Crumble the bacon and then add it plus the bacon from step one to the lettuce. Dice the tomato into small pieces and add to the bowl. Toss everything well.
4Make the Dressing: In a large jar with a lid place the mayonnaise, red wine vinegar, 2 tablespoons of bacon drippings, and the chopped basil. Put on the lid and shake well until well combined.
5Pour the dressing over the salad and serve immediately.

About this Recipe

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: American