Hatfield Creek Vineyards & Winery, Ramona Valley, California

BLT(A) Salad

Cookbook 🕔March 1, 2012

This is another popular dish, with both the cook because it’s easy, and the volunteer workers, guests and friends because it’s yummy! 

BLT(A) Salad
About 6 servings
2 cups (uncooked) large macaroni, rotelli, or other pasta, cooked, rinsed & cooled
8 slices Bacon, cooked crisp and diced
1 cup (4 medium) Tomatoes, chopped
1 bag (4 cups) Romaine lettuce, chopped
½ cup Non-fat Ranch salad dressing
1 Avocado, peeled and diced (optional)
 
Cook pasta, drain, rinse, drain again and chill. In large bowl combine all ingredients and toss.
Tip: A quick and non-messy way to cook bacon. Lay strips on a rack in an open roasting pan.
Bake in a 425° oven, turning once until crisp about 20 minutes.
Serve with crusty bread.
A 2 cup portion = 4 Weight Watchers points. If avocado added, add those points.
Maybe a Sangiovese with this – holds up to pasta, tomato and the smoky bacon.