5 ounces applewood-smoked bacon (about 6 slices)

12 cups torn romaine lettuce (from 1 large head; about 13 ounces)

8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved

1 garlic clove, pressed

3 tablespoons mayonnaise

1 1/2 tablespoons white-wine vinegar         

 

Preparation

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels.

Crumble bacon coarsely.

Pour off all but 1 tablespoon drippings from skillet; reserve skillet.

Place lettuce and tomatoes in large serving bowl.

Heat bacon drippings in skillet over medium heat.

Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds.

Season dressing to taste with salt and pepper.

Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over.

Serve immediately.

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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