All of your favorite things, just not the bread! I guess I’m on a bacon, lettuce, avocado, tomato kick. Continuing the love here, salad form. Oh, and I just saw a BLAT Lobster Roll recipe in a recent issue of Food Network Magazine. Can’t WAIT to create it with local “lobstah” when our family meets at The Cape later this month. Drink, Eat, & Carry On!8 oz fat free sour cream
1/2 cup fat free mayonnaise
1 Tbs lemon juice
1 t dried basil
1/8 t salt
1/2 t black pepper
1/4 t garlic powder
2 large heads of red leaf lettuce, torn into small pieces
12 slices precooked bacon, warmed and crumbled
6 plum tomatoes, thinly sliced
2 avocados, pitted, peeled and either sliced or chopped.
Stir together sour cream, mayonnaise, lemon juice, basil, salt, pepper and garlic powder until well blended.
Layer lettuce, bacon, tomato, and avocado in a wide shallow bowl, or large platter.
Drop mayonnaise mixture in dollops evenly over avocado.
Cover and chill salad at least 2 hours.
*Author’s Note: This is really beautiful presented untossed. I prefer for guests to see it in its glorious layers, and then serve it or toss it in front of them!