PREPARATION: 15 minutes – Makes 4 servings
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 9-inch Gourmet Skillet
- 1 large head green leaf or romaine lettuce
- 3 strips bacon, sliced ¼-inch
- 2 cloves garlic, minced.
- ½ cup red wine vinegar dressing
- Homemade croutons (recipe below)
- ¼ cup parmesan cheese grated #1 cutting cone
Clean and dry greens in salad spinner or on paper towels, refrigerate covered with damp paper towels. Tear or cut greens prior to mixing with other ingredients.
Cook bacon and garlic together in a 9-inch Gourmet Skillet over medium heat 275ᵒF. When done, remove bacon from skillet with slotted spoon, drain on paper towels. Set skillet with drippings aside.
Just prior to serving, heat bacon drippings, deglaze pan with red wine vinegar dressing. Pour over mixed greens, toss well.
To Serve: Divide between individual salad plates and top with bacon bits, homemade croutons, and grated parmesan cheese.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 94; Fat Grams 5; Carbohydrate Grams 10; Protein Grams ½; Cholesterol mg 5; Sodium mg 180.
THE POINT SYSTEM: Calorie Points 0; Protein Points 4; Fat Grams 5; Sodium Points 8; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points ½.
HOME MADE CROUTONS
PREPARATION: 10 minutes – Makes 4 servings
- 2 tablespoons unsalted butter
- 1 fresh basil tablespoon basil chopped.
- 1 teaspoon fresh parsley chopped.
- 4 slices toasted bread, cubed.
- 2 tablespoons grated Parmesan cheese, #1 blade.
Melt butter in small skillet. Add basil and parsley. Place cubed bread in plastic bag with Parmesan cheese. Pour margarine (butter) mixture over bread and shake to coat.
NOTE: You can store Croutons in plastic bags in the refrigerator for up to one week.