BLT Stacked Salad

I love fresh veggie time! Fresh, locally grown corn, tomatoes, zucchini, everything! Next time you are in the mood for salad for lunch or dinner, give this a shot (note: you make this vegetarian by leaving out the Worcestershire and bacon).  

Ingredients (Makes 2 salads):

Buttermilk blue cheese dressing:

2 Tablespoons mayonnaise (light is fine)
2 Tablespoons sour cream (again, light is fine)
1/3 to ½ cup crumbled blue cheese
½ cup buttermilk
½ teaspoon Worcestershire
¼ teaspoon sugar
1/8 teaspoon garlic salt
1 teaspoon white wine vinegar
Salt and fresh cracked black pepper to taste

Salad:

8 thick slices of ripe tomatoes
2 handfuls lettuce
2 teaspoons seasoned salt (your choice; I like Penzey’s Fox Point seasoning. even Montreal steak seasoning is good here)
1 green onion, sliced thin
2 slices bacon, cooked and crumbled

Directions:

Make the blue cheese dressing by combining the mayo, sour cream and blue cheese in a small bowl. Really mash the blue cheese into the dressing so it flavors the whole dressing. Add in the rest of the dressing ingredients and chill until you are ready for the rest of the salad, at least 30 minutes.

On each of two plates, lay half of the lettuce and then stack 4 tomato slices, sprinkling seasoned salt on each slice. Spoon over some dressing and then sprinkle with green onion and crumbled bacon.