Bacon-Tomato Bread Salad

  • 1/3 c. coarse brown mustard
  • 1/4 c. roasted garlic oil -- or use a high quality olive oil
  • 1/4 c. honey
  • 2 T. rice wine vinegar
  • 1/2 lb. bacon -- cooked until crisp and cut into small pieces*
  • 2 medium tomatoes -- sliced into thin wedges
  • 2 green onions -- sliced
  • 2 c. cubed coarse bread -- I like day-old sun-dried tomato bread
  • 12 oz. mixed field greens -- choose the freshest variety available

Combine the mustard, oil, honey and vinegar in a food processor and process the mixture until it's smooth and creamy. Set aside.

Toss the remaining ingredients into a large bowl and drizzle the dressing over it. Toss the salad to combine and evenly coat with the dressing. Serve the salad immediately -- it's a great dish enjoyed outdoors!

* A note on the bacon: I like to cook bacon in the oven by placing it on a wire rack suspended over a sturdy sheet pan. Put the pan near the top of a cold oven and turn the broiler on HIGH. Watch the bacon carefully after 3 minutes and remove it from the oven when it's very crisp.
  • Yields: 3 main course servings
  • Preparation Time: 20 minutes
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