August 19, 2010 by Flora Dawn
The tomatoes are in season and what a better way to use them than in a salad. We eat a lot of salads at our house, they are healthy, fast and make an inexpensive meal. In fact we start nearly every dinner with a salad, so my kids know no difference. People are often shocked kids will eat salads. But they will. In fact letting kids help make salads and dressings is a great way to get them involved in the kitchen and they’ll probably at least taste what they helped make.
A bacon, tomato, and lettuce salad is great for a lunch or a light dinner. And since we aren’t eating a lot of sandwiches these days, it’s a fun way to get the flavors of a BLT without actually eating a sandwich.
Although the idea of a BLT salad isn’t really that innovative, I got the idea from my Stonewall Kitchen Favorites cookbook. It is one of the cookbooks from the gourmet food company, Stonewall Kitchen. Their cookbooks are beautifully designed, with gorgeous photographs, clear font and feature updated versions of classic recipes.
The dressing is very simple and flavorful. It has a mild dijon flavor. The scallions and parsley might be too flavorful for some kids, but mine don’t mind at all. I think it really compliments the flavors of the salad, but it is a rather versatile dressing and could be used on a typical garden-style salad.
- 1 pound bacon (I have to admit, I use about half this amount), cooked and crumbled
- 1 large head Romaine Lettuce, washed and torn into bite-size pieces
- about 2 cups of chopped tomatoes, I use cherry tomatoes, halved or quartered depending on size
- In a large bowl, place lettuce. Top with tomatoes and bacon. Toss with the dressing just before serving.
If you are going to let a child help make the dressing, it works really well to give them a small jar with a lid so they can simply shake the ingredients. It is fun and not as messy as letting them whisk oil 🙂
- 1 tsp dijon mustard
- salt and pepper to taste
- 2 TB chopped fresh parsley
- 2 scallions (white and green parts) thinly sliced
- 2 1/2 TB red wine vinegar
- 1/4 cup olive oil
- In a small bowl, combine the mustard, salt and pepper, parsley and scallions. Add the vinegar and then the oil, whisking until smooth. This can be made a day or so before serving, just stir to combine before using.