When I stumbled across this recipe (thank you Pinterest!) I knew we had to try it because it's something that would be great for our big group, and I love me a BLT, so getting it in a salad form was just an added plus! So here, I bring you with a salad version of a delicious lunch item!
(Not my picture or recipe. For original click on title.)
Ingredients:
12 oz. corkscrew-shaped pasta
1/2 c. milk
12 oz. lean bacon
3 medium rip tomatoes, cut into chunks
1 Tbsp. chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 c. mayo
1/4 c. sour cream
4 Tbsp. chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 c. chopped romaine lettuce
Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over med-high heat until crisp (I always bake my bacon). Drain on paper towels. Discard all but 3 Tbsp. of pan drippings. Add the tomatoes, thyme, and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-sized pieced; set aside 1/4 c. for garnish. Toss the remaining bacon and tomato mixture with the pasta.
Mix the mayo, sour cream, and 3 Tbsp. chives with the pasta until evenly combined. Season with salt and pepper. Add lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 Tbsp. chives. Serve at room temperature.
I hope this works as well with your family as it does ours. I know I'll definitely be making this next time we're all together!
To view pin, click here!
To view pin, click here!
Until next time,
Amanda
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