Serves 4
For the Salad:
1/2 large loaf ciabatta bread, cubed3 small to medium sized tomatoes, largely diced
3 ounces turkey bacon cubed
3 handfuls arugula roughly chopped
Creamy Lemon Dressing:
1/2 lemon, juicedzest of 1/4 lemon
1 teaspoon Dijon mustard
1 teaspoon leftover bacon drippings
3 tablespoons extra virgin olive oil
2 teaspoons low-fat or non-fat plain Greek Yogurt
Salt and fresh cracked pepper, to taste
Directions
1. Preheat
oven to 350.
2. In
a single layer on a cookie sheet, place cubed bread. Toast in oven until golden
and dried through completely.
3. In
a medium sized saute pan, cook bacon until slightly crispy and nicely browned.
Remove to paper towels, reserve 1 tsp drippings.
4. Combine
the dijon, lemon juice, zest, salt and pepper to taste.
5. Whisk
together bacon drippings and olive oil, then add in a slow stream to Dijon
mixture.
6. Once
dressing is emulsified, whisk in Greek yogurt until fully incorporated and
slightly creamy.
7. Toss
tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing.
8. Just
before serving, toss in arugula. Check for seasoning, serve.
