BLT Salad with a little O

I rarely repost a recipe from another blog, but sometimes I really have to.  A couple of weeks ago, Lynn from Happier than a Pig in Mud posted the most delicious-looking tomato salad recipe.  I knew that I would have to give it a try.

Just that day, I got called into work during my vacation.  Since I had to drive to town, I stopped at our local produce stand and purchased the very first local tomatoes of the season.  We had been waiting impatiently for them.  All I could think about at work was that tomato salad, but I really wanted a bacon, lettuce and tomato salad also.  So, when I got home from work, I made a BLT salad and used the dressing from Lynn’s recipe.  I cannot begin to tell you how good this was.  There is nothing quite as good as fresh, local tomatoes.

I halved Lynn’s dressing recipe using rice vinegar instead of cider vinegar.  I needed to use only half of the dressing for a salad for one.  The dressing kept well, and I had another salad a day or two later.  Thanks, Lynn, for a great new dressing recipe.

About the “O”, I had some red onion that I needed to use up, and I like onion in my salad, so the addition of “O” it was.  Use freshly cooked bacon in this salad.  It makes a world of difference.

The ingredients listed are for a salad for one.  If it is being made for more people, increase accordingly.

B L T Salad with a Little O
2 slices bacon
1 1 /2 c. lettuce cut into chunks
1 medium fresh tomato
1/4 c. chopped red onion
some croutons to top salad

Lynn’s Dressing (This is half of her recipe and I only used half of this for the salad.)
1/4 c sour cream
1/2 T. sugar
1/2 T.  vinegar (your choice)
1/8 t. garlic powder
1/8 t. onion powder
1/8 t. dried dill weed
salt and pepper to taste

Cook bacon until very crisp.  Drain, cool and crumble into large pieces.  While bacon is cooking, stir together the sour cream, sugar, vinegar, garlic powder, onion powder, dill weed, salt and pepper.  Mix well and set aside.  Chop and measure lettuce and place in a large individual salad dish.  Slice and chop tomato and add to lettuce.  Add chopped onion and bacon.  Stir to blend.  Pour half of dressing over the salad and mix till salad ingredients are well coated.  Scatter some croutons over the top of the salad, eat and enjoy.  Serves 1.  Place remaining dressing in a small, covered container and refrigerate to enjoy with another salad in a day or so.

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Kale, Leek, Lettuce and Tomato Salad with Bacon Dressing

One of the reasons that I joined the Eating the Alphabet Challenge hosted by Brenda over at Meal Planning Magic was to force myself to try new veggies and fruits.  Since this month’s letters are K and L, I decided to combine kale and leeks with the ingredients of a B, L, T sandwich in a salad.

I am not sure that I am now on the kale bandwagon, but it was an interesting salad to eat.  I will be making the bacon dressing again to used with other salads.

I am listing the ingredients and amounts that I used for the salad.  As with most salads, of course, everything is adjustable.

Be sure to rinse the chopped leeks well to remove any dirt and grit.

Kale, Leek, Lettuce and Tomato Salad with Bacon Dressing
8 cups, chopped kale
4 c. chopped iceberg lettuce
1 medium leek, thinly sliced and centers chopped
20 grape tomatoes, quartered
20 pitted black olives, quartered
8 slices bacon
2 T. olive oil
1 T. vinegar
1/2 t. dry mustard
1/4 t. salt
1/2 T. sugar
1/4 t. pepper, coarse ground if possible
2 T.  bacon drippings
1/2 c. mayonnaise

Remove spines from kale leaves and roughly chop.  Place in a large bowl and add the iceberg lettuce, leeks, tomatoes and black olives.  Toss to blend.  Fry bacon slices until crisp.  Do this in more than one batch if necessary.  Pour drippings into a small bowl and reserve.  Combine olive oil, vinegar, dry mustard, salt, sugar and pepper and mix well.  Slowly stir in bacon drippings.  Stir in mayonnaise until well blended.  Pour over salad ingredients in a bowl and toss well.  Crumble bacon slices and mix into salad.  Serves 4 to 6.

You can join the Eating the Alphabet Challenge anytime.  All the details are here. 

Linking to these great parties:
Tasteful Tuesday
Show Me What You Got
Totally Tasty Tuesday
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Cooking with the Journal-Marinated Tomatoes

Continuing with the salad theme from yesterday, today's recipe is for Marinated Tomatoes.  This is an easy, do-ahead thing to do with tomatoes when that is all the salad ingredients one has on hand, and one is tired of plain, sliced tomatoes.  It also helps those bland tasting tomatoes we get when tomatoes are out of season.

The original recipe called for the tomatoes to be peeled.  I usually don’t bother.  I just put this together, put it in the refrigerator and chill several hours or even overnight.  Any herbs desired can be used instead of the oregano.  Basil is very good.  Fresh herbs can be used,  increasing the quantity to 1 t.  To peel tomatoes easily, dip them briefly in boiling water.   A little fresh or dried parsley added to the mix adds nice color.  I use Spice Island Sea Salt and Pepper Grinder for the salt and pepper in this recipe and just grind until it looks right.  These can be adjusted at serving time if necessary.;

Marinated Tomatoes

Farm Journal’s Country Cookbook
Farm Journal Books, 1959, 1972

5 large ripe tomatoes
1/4 c. olive oil (the original recipe called for salad oil)
1 1/2 t. lemon juice (fresh is best)  May also use red wine vinegar
1/2 clove garlic, minced
1/2 t. salt
1/2 t. oregano
1/8 t. pepper (freshly ground is best)

Peel tomatoes and cut into thick slices.  Combine remaining ingredients.  Pour over tomatoes.  Chill thoroughly, stirring once or twice.  Makes 6 servings.