BLT bowls with dijon vinaigrette
- 12 bacon strips
- 8 cups lettuce
- 2 cups cherry tomatoes
- 2 cucumbers
- 2 ½ tbsp balsamic vinegar
- 1 ½ tbsp dijon mustard
- ⅓ cup olive oil
Place a skillet over high heat. Once hot, add bacon and cook 2 to 3 minutes; flip over, and lower heat to medium. Cook 2 to 3 minutes more. Remove and let drain on a paper towel. (This step can be done ahead; store bacon in the fridge in an air-tight container.)
Meanwhile, chop lettuce. Halve cherry tomatoes. Slice cucumber in half lengthwise, then slice widthwise into half-moons. Combine all three in a large bowl.
In a small bowl, whisk together balsamic and mustard. Slowly whisk in olive oil until well blended.
Chop bacon. Add to salad bowl and drizzle with dressing. Toss well to combine.