Bacon-Lettuce-Mozzarella-and-Tomato Salad

Health score
9%
Bacon-Lettuce-Mozzarella-and-Tomato Salad
45 min.
6
968kcal

Suggestions


Are you ready to elevate your salad game? Introducing the Bacon-Lettuce-Mozzarella-and-Tomato Salad, a delightful dish that combines the crisp freshness of Bibb lettuce with the savory richness of crispy bacon and creamy mozzarella. This salad is not just a side dish; it can easily stand alone as a satisfying main course, making it perfect for lunch or dinner gatherings.

Imagine biting into a perfectly toasted bread bowl, its golden crust cradling layers of juicy plum tomatoes, luscious mozzarella, and crunchy bacon. Each ingredient is thoughtfully chosen to create a symphony of flavors and textures that will tantalize your taste buds. The zesty lime juice and vinaigrette dressing add a refreshing brightness that ties everything together, making every bite a burst of deliciousness.

With a preparation time of just 45 minutes, this recipe is both quick and impressive, ideal for entertaining guests or enjoying a leisurely meal at home. Whether you're hosting a summer barbecue or simply looking for a hearty lunch option, this salad is sure to be a crowd-pleaser. So gather your ingredients, roll up your sleeves, and get ready to indulge in a salad that’s anything but ordinary!

Ingredients

  • large head bibb lettuce 
  • 16 ounce bread loaf french italian
  • 12 slices bacon thick cooked cut into thirds and
  • 0.3 cup juice of lime 
  • ounces mozzarella cheese cut into 1/4-inch-thick slices
  •  plum tomatoes cut into 1/4-inch-thick slices
  • 16 ounce balsamic vinaigrette salad dressing 

Equipment

  • bowl
  • baking sheet
  • oven
  • baking pan

Directions

  1. Stir together vinaigrette and lime juice.
  2. Place cheese slices in a 13- x 9-inch baking dish; drizzle with 1 cup vinaigrette mixture, and set remaining vinaigrette mixture aside.
  3. Let cheese stand 20 minutes.
  4. Slice top one-fourth off bread loaf. Scoop out bread, leaving a 1-inch-thick shell. (Reserve top and center for other uses.)
  5. Place shell on a baking sheet, and brush inside evenly with 1/2 cup vinaigrette mixture.
  6. Bake at 400 for 12 to 15 minutes or until golden; cool. Line bread bowl with lettuce. Fill with tomato and cheese; top with bacon.
  7. Serve with remaining vinaigrette mixture.
  8. Note: For vinaigrette, we used Paul Newman's olive oil vinaigrette.

Nutrition Facts

Calories968kcal
Protein8.53%
Fat72.43%
Carbs19.04%

Properties

Glycemic Index
10.83
Glycemic Load
0.86
Inflammation Score
-8
Nutrition Score
18.72826084365%

Flavonoids

Eriodictyol
0.29mg
Hesperetin
1.21mg
Naringenin
0.47mg
Kaempferol
0.06mg
Myricetin
0.08mg
Quercetin
1.17mg

Nutrients percent of daily need

Calories:967.61kcal
48.38%
Fat:78.82g
121.26%
Saturated Fat:28.31g
176.95%
Carbohydrates:46.6g
15.53%
Net Carbohydrates:42.86g
15.59%
Sugar:27.75g
30.84%
Cholesterol:45.7mg
15.23%
Sodium:791.76mg
34.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.9g
41.79%
Vitamin K:108.33µg
103.17%
Vitamin A:1684.39IU
33.69%
Vitamin B3:5.61mg
28.03%
Vitamin E:4.04mg
26.92%
Phosphorus:249.59mg
24.96%
Selenium:15.92µg
22.75%
Calcium:210.24mg
21.02%
Folate:80.75µg
20.19%
Vitamin B12:1.04µg
17.27%
Vitamin B1:0.25mg
16.57%
Vitamin C:13.53mg
16.4%
Fiber:3.74g
14.97%
Potassium:505.99mg
14.46%
Vitamin B2:0.24mg
14.28%
Iron:2.42mg
13.46%
Zinc:1.91mg
12.77%
Magnesium:36.8mg
9.2%
Vitamin B6:0.18mg
8.83%
Manganese:0.14mg
6.83%
Vitamin B5:0.34mg
3.44%
Copper:0.07mg
3.28%
Vitamin D:0.22µg
1.43%
Source:My Recipes