Winter, Summer, Spring, Fall, Bake, Salads, American, Pork, Lunch, Fresh
12 ounces roast pork shaved (sliced very thinly)
12 slices bacon cooked, broken into bite-size pieces
2 ripe tomatoes cut into wedges
1 cup seasoned croutons
12 ounces chopped mixed salad greens about 6 cups
1 cup Thousand Island or Ranch dressing
Make a bed of greens on each of four chilled dinner plates. Arrange pork, bacon, tomato, croutons and optional salad ingredients atop greens. Serve immediately with dressings on the side.
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