BLT Salad

This is a high fiber salad (that means drink lots of water w/ it)

4 servings; 15 minutes prep; 14 minutes cook; 425 calories; 26g fat; 13g protein; 34g carb; 7g fiber.

• 8 slices bacon, cut into 1/2 in. pieces (you could buy already cooked bacon, but the fresh stuff tastes so much better).
• 1/2 t salt
• 1/4t black pepper
• 1/4 t cayenne pepper
• 1/2 C cornmeal (instead of this, the salt & peppers, I use bread crumbs; up to you and what you have on hand)
• 1/3 C all purpose flour
• 1 egg, lightly beaten
• 2 medium-size *firm*, unripe (slightly turning red, but not bright red) tomatoes, cored and cut into 1/2 inch slices.
• 2 T canola oil (for frying)
• 3 romaine lettuce hearts, chopped

*a few slices or substitute the tomatoes for breaded & fried mozzarella or eggplant (sliced like the tomatoes) would be great, too!

Dressing - Although I think homemade ranch is better
1 ripe avocado, pitted and skinned
1/3 C buttermilk
1/4 C chopped red onion
2 t lime juice
1/4t salt
1/4t black pepper
1/4t cayenne pepper
Puree in a blender until smooth

Directions

1. Cook bacon in a large skillet over med-hi heat for 8 minutes or until crisp. Drain over paper towels; pour off drippings and reserve. Wipe out skillet.
2. While cooking bacon you can make the dressing.
3. (If you use bread crumbs, skip this) Stir together cornmeal, salt and black pepper in a shallow dish.
4. Place flour in 2nd dish
5. Place egg in 3rd dish
6. Dip tomato (or mozzarella or eggplant if you're doing an Italian version) in Flour, then Egg, then Cornmeal mixture (or breadcrumbs) to coat. You can do this twice for more batter.
7. Heat canola oil and 1 T of reserve bacon drippings in skillet over med-hi heat. Fry tomatoes in a single layer for about 2-3 minutes per side or until golden brown. Repeat with remaining tomatoes.
8. Place romaine lettuce in a large bowl and toss with bacon and 2/3 C of the dressing. Place about 2 C salad on each plate and top with 2-3 tomato slices. Dollop with a little of the remaining dressing and serve.