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Name: Tomato, Basil and Bacon Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 oz (1/2 cup) diced mozzarella; 1 tb Basil-flavoured olive oil; 4 Bacon strips; 1/2 c Chopped basil; Cut into 1/2-inch cubes; 1 tb olive oil; 1 1/2 ts Sherry or red wine vinegar; 1 Garlic clove, smashed; Black Pepper freshly ground; (see note in directions); 1 lg Beefsteak tomato; 1 sl Good-quality white bread,

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INGREDIENTS

2 oz (1/2 cup) diced mozzarella
1 tb Basil-flavoured olive oil
4 Bacon strips
1/2 c Chopped basil
Cut into 1/2-inch cubes
1 tb olive oil
1 1/2 ts Sherry or red wine vinegar
1 Garlic clove, smashed
Black Pepper ; freshly ground
(see note in directions)
1 lg Beefsteak tomato
1 sl Good-quality white bread,

Servings

INSTRUCTIONS

Heat olive oil in large skillet. Add garlic clove and bread cubes. Toss over medium-high heat, turning frequently until bread cubes are browned, about 5 minutes. Remove with slotted spoon and set aside. Discard garlic. Fry bacon in same skillet until crisp. Remove and drain, then crumble. Core and dice tomato. Arrange in high pile on dinner plate. Top with basil and cheese. Sprinkle with bacon. Season generously with pepper. Whisk together basil-flavoured oil and vinegar in cup. Pour over salad. Sprinkle with bread cubes. Note: Basil-flavoured olive oil is available in most fourmet food stores. If not, it is easy to make. Pour 1 1/2 tablespoons olive oil into a cup. Add 2 or 3 minced basil leaves. Press with back of spoon to extract basil flavour from herb. Set aside 30 minutes. Use oil and discard basil. If desired, use plain, extra-virgin olive oil in the recipe instead.

NOTES

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Tomato, Basil and Bacon Salad

2 oz (1/2 cup) diced mozzarella
1 tb Basil-flavoured olive oil
4 Bacon strips
1/2 c Chopped basil
 Cut into 1/2-inch cubes
1 tb olive oil
1 1/2 ts Sherry or red wine vinegar
1 Garlic clove, smashed
 Black Pepper freshly ground
 (see note in directions)
1 lg Beefsteak tomato
1 sl Good-quality white bread,

Heat olive oil in large skillet.  Add garlic clove and bread cubes. Toss  over medium-high heat, turning frequently until bread cubes are browned,  about 5 minutes. Remove with slotted spoon and set aside. Discard garlic.  Fry bacon in same skillet until crisp.  Remove and drain, then crumble.  Core and dice tomato.  Arrange in high pile on dinner plate. Top with basil  and cheese. Sprinkle with bacon. Season generously with pepper. Whisk  together basil-flavoured oil and vinegar in cup. Pour over salad. Sprinkle  with bread cubes. Note: Basil-flavoured olive oil is available in most  fourmet food stores. If not, it is easy to make.  Pour 1 1/2 tablespoons  olive oil into a cup. Add 2 or 3 minced basil leaves. Press with back of  spoon to extract basil flavour from herb. Set aside 30 minutes. Use oil and  discard basil.  If desired, use plain, extra-virgin olive oil in the recipe  instead.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 2 Servings

Calories: 290
Calories from Fat: 244 (84%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 8.7g	43 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 3.1g
Cholesterol 38.1mg		12 %
Sodium 471.5mg		16 %
Potassium 364.1mg		10 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 290

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