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2 lb. thick sliced bacon
8 oz. sour cream
3/4 cup mayonnaise
1/4 cup bottled Italian dressing
5 cups torn romaine lettuce (about 2 heads or 1 1/2 bags prewashed lettuce)
4 large ripe tomatoes
Melba toast, optional
Fry bacon in non-stick fry pan to desired crispness. Drain and cool on paper towels. Crumble or coarsely chop bacon. Set aside or refrigerate.
Mix together sour cream, mayonnaise and dressing. Set aside.
Place lettuce in large glass bowl. Core and dice tomatoes and add to lettuce. Sprinkle with bacon and then spoon dressing over entire dish. Spread dressing out with back of spoon to cover most of the salad.
Chill for up to 4 hours before serving
Just before serving, garnish with Melba toast around the edges of container. Serves 12.
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