B.L.T. Salad with Basil Mayo Dressing

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

Original recipe yield:
4 servings

INGREDIENTS

• 1/2 pound bacon
• 1/2 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1/4 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

DIRECTIONS

1. 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.
2. In a small bowl, whisk together the reserved bacon drippings,
   mayonnaise, vinegar and basil and let dressing stand, covered, at room
   temperature.
3. 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.
4. In a large bowl mix together the romaine, tomatoes, bacon and
   croutons. Pour the dressing over the salad and toss well.