2 meal or 4 side servings

• 2 small heads romaine lettuce
• 1/2 C bacon, cooked crisp and crumbled
• 2 C tomatoes, sliced
• 1 C blue cheese, crumbled
• 1/2 C sweet red onions, sliced bite size
• *Bread & Butter Crouton Crumble 
• Salad Girl Sweet & Sassy Organic Dressing

To Prepare Salad:

Remove outer romaine leaves, and rinse romaine. Drain, dry on clean dish towel, and slice each head in half. Arrange halves on plates fanning out romaine leaves. Decorate with sliced tomatoes, crumbled blue cheese, bacon bits, onions, and crouton crumbles. Drizzle with Salad Girl Sweet & Sassy, and dig in! 

*Bread & Butter Crouton Crumble:

Sheet Pan Bread & Butter Crumble: preheat oven to 350 degrees

• 2 cups finely crumbled ciabatta bread (about 2 slices) whirl in blender-
• 3 tablespoons melted organic butter 
• 1/4 cup grated Sartori Sarvecchio cheese 
• sprinkle w/ salt & pepper

* add ons for fun flavor twists: garlic powder, dried herbs, use a sourdough or another favorite baked bread.

To Prepare: Gently toss ingredients in small bowl, line a sheet pan with parchment paper, spread bread mixture upon parchment paper and bake in oven for 15 minutes (golden brown and bubbling a bit) remove from oven and cool completely-when not warm at all, gently crumble off of the parchment sheet onto dry sheet of parchment (keep uncovered till ready to crumble on salads), if you want to make a few batches at a time, do each batch on separate sheet pans-the crumbles for one recipe lay out perfectly on a  17X13" sheet pan from Mn.'s own Nordic Ware:-)

Enjoy!