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BLT Salad
FEATURED RECIPE APRIL/MAY 2004
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GUACAMOLE Ingredients:
12 slices crisply-cooked bacon
4 cups shredded romaine
16 dried tomato halves: drained, if packed in oil; rehydrated, if dried
8 ounces fresh mushrooms, thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/8 teaspoon sugar
Salt and pepper to taste
1/4 cup sliced green onions

Directions:
Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes, and mushrooms. Whisk together olive oil, vinegar, sugar, and seasonings; toss with salad mixture and divide evenly among four dinner plates. Top each salad with some bacon and sliced green onion. Makes 4 servings. (Recipe and photo from the National Pork Board.)

*See more recipes in our meat collection

*See more recipes in our vegetables & salad collection

 

 

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