BLT Summer Salad by Anna Russell Late Summer is the perfect time of year to start looking for farm fresh tomatoes at the Farmer’s Market or your own backyard. 1 medium sized head Boston bibb lettuce 1 bunch baby spinach leaves, stems removed 6 strips bacon 2 - 3 cups fresh seasonal tomatoes: heirloom, vine, cherry, or grape 1 cup homemade or store-bought salad croutons equal parts balsamic vinegar & garlic grapeseed or olive oil dash salt freshly ground black pepper 2 sprigs fresh oregano, lightly rinsed & leaves removed (or 1 tsp dried) Tear lettuce into pieces and rinse & dry both lettuce and spinach. Set them in a crisper or gently roll in paper towels to chill in the fridge. With kitchen scissors, cut the raw bacon strips into pieces over a sauté pan and cook until crisp; set aside to drain on paper towels. Roughly chop large tomatoes and halve cherry tomatoes. Toss the tomatoes and croutons together in a bowl so that the croutons soak up a bit of the tomato juices; set aside. Whisk together the vinegar, oil, salt (not too much - the bacon is salty) & pepper, and dried oregano, if using instead of fresh. Place the lettuce and spinach in a large bowl and toss well with a couple of tablespoons of the dressing so that the leaves are lightly coated. Arrange tomatoes & croutons and crumbled bacon on the bed of greens. Sprinkle with fresh oregano leaves. Drizzle with a bit more of the dressing. Serves 4 - 6 along with a chilled soup like Cold Avocado Corn Soup or Chilled Cucumber Soup. RETURN TO THE RECIPES PRINTABLE

BLT Summer Salad

by Anna Russell

Late Summer is the perfect time of year to start looking for farm fresh tomatoes at the Farmer’s Market or your own backyard.

•1 medium sized head Boston bibb lettuce
•1 bunch baby spinach leaves, stems removed
•6 strips bacon
•2 - 3 cups fresh seasonal tomatoes: heirloom, vine, cherry, or grape
•1 cup homemade or store-bought salad croutons
•equal parts balsamic vinegar & garlic grapeseed or olive oil
•dash salt
•freshly ground black pepper
•2 sprigs fresh oregano, lightly rinsed & leaves removed (or 1 tsp dried)

Tear lettuce into pieces and rinse & dry both lettuce and spinach. Set them in a crisper or gently roll in paper towels to chill in the fridge.

With kitchen scissors, cut the raw bacon strips into pieces over a sauté pan and cook until crisp; set aside to drain on paper towels.

Roughly chop large tomatoes and halve cherry tomatoes. Toss the tomatoes and croutons together in a bowl so that the croutons soak up a bit of the tomato juices; set aside.

Whisk together the vinegar, oil, salt (not too much - the bacon is salty) & pepper, and dried oregano, if using instead of fresh. Place the lettuce and spinach in a large bowl and toss well with a couple of tablespoons of the dressing so that the leaves are lightly coated. Arrange tomatoes & croutons and crumbled bacon on the bed of greens. Sprinkle with fresh oregano leaves. Drizzle with a bit more of the dressing.

Serves 4 - 6 along with a chilled soup like Cold Avocado Corn Soup or Chilled Cucumber Soup.

RETURN TO THE RECIPES

PRINTABLE - BLT SUMMER SALAD.pdf

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