BLT CHOPPED SALAD

SERVES: 4

Passage Maker - - Galley -

¼ cup may­on­naise ¼ cup sour cream or yo­gurt 2 tbs fresh lemon juice 1 tsp su­gar 1 large gar­lic clove, minced ¼ cup finely chopped green onions (op­tional) 1/8 tsp black pep­per ¼ tsp sea salt, or to taste 1 tbs milk, or add to de­sired con­sis­tency 4 slices ba­con, diced 4 cups chopped ro­maine or ice­berg let­tuce 1 av­o­cado, diced 1 cup cherry toma­toes, halved

Make the dress­ing first to al­low the fla­vors to meld. In a small bowl, com­bine the may­on­naise, sour cream or yo­gurt, lemon juice, gar­lic, green onions, pep­per, and salt. Cover and re­frig­er­ate un­til ready to serve.

In a small fry pan, cook the ba­con un­til nearly crisp. Us­ing a slot­ted spoon, trans­fer the ba­con to a plate lined with sev­eral lay­ers of pa­per tow­els and set aside to com­pletely cool.

In a large bowl, com­bine the let­tuce, av­o­cado, toma­toes, and ba­con. Add the de­sired amount of dress­ing and toss. Serve im­me­di­ately.

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