BLT Panzanella
When you feel guilty about having a BLT, so you serve it in a bowl with lettuce!
Ingredients
4 slices thick cut bacon
3 slices sliced sourdough bread, cubed
1/4 teaspoon salt
1/2 teaspoon black pepper
8 ounces tomatoes, seeded and diced
1 tablespoon finely diced red onion
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 cups baby spinach
Instructions
Preheat oven to 375F.
Fry bacon until crispy. Transfer bacon to a paper-towel lined plate. Discard all but 2 tablespoons of the bacon fat from the pan. Add the bread cubes to the pan and toss to coat with the bacon fat. Season with salt and pepper. Transfer the bread to a baking sheet and bake until the croutons are crispy, about 8 or 9 minutes.
In a bowl, combine tomatoes, onion, olive oil, vinegar, spinach and croutons and toss well.
Divide among 2 plates and enjoy!
BLT Panzanella
Ingredients
Instructions
- Preheat oven to 375F.
- Fry bacon until crispy. Transfer bacon to a paper-towel lined plate. Discard all but 2 tablespoons of the bacon fat from the pan. Add the bread cubes to the pan and toss to coat with the bacon fat. Season with salt and pepper. Transfer the bread to a baking sheet and bake until the croutons are crispy, about 8 or 9 minutes.
- In a bowl, combine tomatoes, onion, olive oil, vinegar, spinach and croutons and toss well.
- Divide among 2 plates and enjoy!
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!