Weekend Kitchen. . .BLT Salad

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I made this salad for lunch one day last week and it was delicious.
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BLT Salad with Vinaigrette
- 8 slices bacon
- 1 1/2 cups cherry tomatoes
- 8 cups romaine
- 1/3 cup blue cheese crumbles
- 1/2 avocado (This wasn't in the original recipe but I thought it sounded like a good addition)
- 1/4 cup cider vinegar
- 1/4 cup olive oil
- 1 tsp. sugar ( You can leave this out if you want - I did)
- 1 tsp. Dijon mustard
- salt & pepper to taste
(serves 4)
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I'm still picking a ton of tomatoes from my plants, so this was a perfect way to use up a few!
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1.  In large skillet cook bacon over medium heat until crisp.  Remove bacon and drain on paper towels.
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2.  Halve cherry tomatoes, prepare lettuce, break bacon into small pieces.  Top lettuce with tomatoes, bacon, blue cheese, avocado.
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3.  For vinaigrette, in a small bowl, combine vinegar, sugar and mustard.  Stir well.  Add olive oil and whisk to blended.
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4.  Pour vinaigrette over salad and enjoy!
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Recipe adapted from Better Homes and Gardens Magazine, June 2009.  See the original recipe here.
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