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.