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Romaine Salad with Tomatoes, Bacon, and Blue Cheese Dressing

(recipe, Carrie Floyd)

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I love the classic combination of iceberg lettuce and blue-cheese dressing, but here I yield to romaine for its combination of crunch and higher nutritional value. This salad, when made with August-ripe tomatoes and served with a grilled steak and Walla Walla sweet onions, makes the perfect late-summer dinner.


  1. 1 head romaine lettuce, washed, dried, and chopped into bite-size pieces
  2. Blue Cheese Dressing
  3. 2 large ripe tomatoes, sliced, or 1 pint cherry tomatoes, halved
  4. 4 slices of bacon, cooked and crumbled
  5. Freshly ground black pepper


  1. For individual composed salads, divide the greens between 4 plates, drizzle with blue-cheese dressing, top with chopped tomatoes and crumbled bacon, and finish with a fresh grind of black pepper. For a single large tossed salad, combine all of the ingredients except for the dressing, then dress the salad just before serving.