- 4
- 25 mins
- 18 mins
Ingredients
- 8 oz. hickory-smoked bacon, cut into 1/2" pieces
- 4 cups torn romaine lettuce
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup bottled ranch salad dressing
- 1/2 to 1 tsp. Kansas City-style or Montreal steak seasoning or dry rib or
- pork rub
- homemade croutons (recipe follows)
Preparation
Step 1
In a 10" skillet, cook bacon until almost crisp. Remove bacon from skillet; discard fat. Drain bacon on paper towels. Set aside.
In a large salad bowl, combine romaine, tomatoes and bacon. In a small bowl, combine ranch salad dressing and steak seasoning. Drizzle dressing over salad; gently toss to coat. Add croutons. Serve immmediately.
HOMEMADE CROUTONS:
Spread 2 cups cubed sourdough, italian or french bread in a single layer in a shallow baking dish. Stir together 2 tbsp. olive oil, 1/4 tsp. freshly ground black pepper and 1/8 tsp. kosher salt (optional); pour over bread cubes; toss. Bake in 350 degree oven for 10 minutes. Stir; bake8to 10 minutes more, or until crisp and brown.
You can store cooled croutons in an airtight container in the refrigerator for up to 3 days.