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Ingredients

½ pound bacon ½ cup mayonnaise 2 tablespoons red wine vinegar ¼ cup finely chopped fresh basil 4 slices French bread, cut into 1/2 inch pieces 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon canola oil 1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces 1 pint cherry tomatoes, quartered

Nutrition Info

439.8 calories carbohydrate: 23.4 g cholesterol: 30.8 mg fat: 34.1 g fiber: 4 g protein: 12.2 g saturatedFat: 6.3 g servingSize: - sodium: 1343.5 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

4 servings

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!