Every summer Fig's family has a "Christmas in July" party. This year I brought this salad and it was a big hit. The guys were super excited that the salad had bacon in it! This was perfect for the get together because it made such a large amount and I didn't have to take much home at all!
Ingredients
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
1 romaine heart chopped
Directions
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
In a large bowl, stir together the Ranch dressing, onion, tomatoes, and lettuce. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much. Refrigerate for several hours or overnight.
Crumble bacon over the top just before serving.
Note: Instead of Ranch I used 3/4 c. of mayonnaise mixed with 3/4 c. of Italian Dressing.
Recipe from My Kitchen Stories by CRovesti
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