Ingredients
- 2 pounds ripe tomatoes, sliced
- Salt and freshly ground black pepper
- 4 strips Applegate Naturals® Sunday Bacon® Brand, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- ½ teaspoon sugar
- 2 scallions, thinly sliced
- 1 tablespoon finely chopped parsley
- 1 tablespoon olive oil
Instructions
- Arrange the tomatoes on a large platter and season lightly with salt and pepper. Set aside while you make the dressing.
- Fry the bacon in a small skillet over moderately high heat, stirring from time to time, until crisp, about 8 minutes. Using a slotted spoon, scoop out the bacon and transfer to a paper towel–lined plate to drain.
- Keep any fat that remains in the skillet. Return the skillet to the heat and add the vinegar, mustard, sugar and 1⁄4 teaspoon salt, stirring to dissolve the sugar.
- Pour the warm dressing over the tomatoes and top with the scallions, parsley and crisp bacon. Drizzle the olive oil over the salad and serve at once.
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