Cooking With Mary 6/14/17
4 slices bacon
2 TBSP sour cream
2 TBSP light mayonaise
1 TBSP snipped fresh dill
1 TBSP cider vinegar
1 clove garlic (optional)
1/4 cup buttermilk
salt and freshly ground black pepper to taste
2 heads romaine lettuce mixed with iceberg
1 cup cherry tomatoes
2 ounces or 1/2 cup shredded Parmesan cheese
4 slices white bread, crust removed… toasted in 1/4 cup butter, in skillet over medium heat for 4 to 5 minutes, stirring often… remove after golden brown… cool
Combine lettuce, bacon and tomato. Drizzle salad dressing over and sprinkle with Parmesan. Top with croutons and serve.