Blt Salad

By Nemo

Ingredients

• 1 head red leaf lettuce
• 8 oz sliced bacon
• 1 lime
• 1 bn scallions
• 2 lbs red-skin potatoes
• 1 jar (16 oz) mayonnaise
• 3 tomatoes, roma

Details

Servings 1

Preparation

Step 1

Wash, drain and dry lettuce. Refrigerate to crisp.

Cut potatoes into bite-sized pieces and steam in covered pan over medium heat about 20 minutes or until tender but not soft.

While potatoes are cooking, cut bacon into half-inch pieces, crosswise, and fry in skillet over medium heat. Stir frequently until crisp, removing some of the fat with a spoon as it forms. Drain on paper towels.

In a large bowl stir together juice of half a lime (about 2 tablespoons) and 1 cup mayo. Add tomatoes, diced, and 2 scallions, thinly sliced. Stir.

Cut 4 slices bread into crouton-sized cubes, and toss in skillet in which bacon was fried, with all but 1 tablespoon fat removed, until golden brown and crisp.

Remove potatoes from heat and let cool for 5 minutes. Add potatoes to the mayonnaise and tomato mixture and stir gently.

To serve, chop enough lettuce into bite-size pieces to make one quart, and add it to the potato salad with the bacon and croutons. Stir to combine well, divide among 4 plates and serve immediately.

Serve with with French bread.