Friday, May 16, 2008

Bacon Cobb Salad

It is far too hot to cook. The temperature high today was 100 degrees. So this is the solution- don't cook, just chop. This is intended to be a dinner-in-one salad. By all means, choose toppings that will agree with your family's tastes.

5 pieces bacon, chopped
1 head romaine lettuce, chopped and rinsed
2 4 oz can sliced black olives, drained
1 15 oz can corn, drained
10 grape tomatoes, halved
1 cucumber, peeled and chopped
1 bunch green onions, chopped

In a large skillet over medium high heat, add bacon. Saute until cooked through, about 5 minutes. Remove from pan with a slotted spoon and put onto paper towels to drain and cool.

On a large platter, spread chopped romaine in an even layer. In small, long sections, add black olives, corn, tomatoes, cucumbers, green onions and bacon. Serve with a variety of dressings for everyone to choose from.

Yields 4 dinner-sized servings.

Rookie's Notes: For a less-mess way of cooking bacon- try this. Instead of using the stove-top, set the oven to 400 degrees. Place a wire cooling rack in a half sheet pan. Spray the wire cooling rack with non-stick spray. Set the bacon slices on the wire rack and cook for about 15 minutes or until desired doneness. Using the cooling rack helps the bacon fat drain off- thus giving you crispier bacon.

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