You got it - BLT but in a salad!
Yield: Makes 4 servings
10 slices bacon, chopped
1 head iceberg lettuce, washed and roughly chopped
few handfuls mixed baby greens or baby spinach, washed
1 pint cherry tomatoes, washed
half baguette cut into one inch cubes
2 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons oil
1 tablespoon Dijon mustard
Salt and Pepper
For the Salad:
Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
Put lettuce, greens and tomatoes into a large salad bowl. Add bacon bits and baguette.
For the Dressing:
Place dressing ingredients into a small bowl and whisk until emulsified. Pour over salad and toss well.
There are few things more comforting in the kitchen than an old-school batch of mac n’ cheese. Ooey gooey goodness. Perfection—almost—I mean have you ever added bacon to your mac n’ cheese?
If your house is anything like mine, they’ve already smelled the bacon and are lined up, waiting to share!
There’s nothing quite like a steaming hot soup bowl brimming with intense vegetable goodness. But not a fan of pale promises? Vegetable soup that’s more filler than flavour? No worries. You can fill more than Half Your Plate with true broccoli flavour by following this super simple recipe.
As with any simple soup recipe a few easy options are included too:
>Bacon and cheddar for even deeper flavour that’s guaranteed to satisfy any picky veggie-averse eaters.
>Your choice of liquid so you can control how rich the results are.
>How to make a pure vegetarian version.