BLT Chopped Salad

For the salad:

6 bacon strips

2 heads of romaine hearts or 4 heads of gem lettuce, cut in ½-inch pieces

2 heirloom or vine-ripe tomatoes, cored and medium diced

2 ripe avocado, peeled and medium diced

3 Kirby cucumbers, cut into obliques

¼ cup picked dill

¼ cup picked Italian parsley leaves

crumbled blue or goat cheese, if desired

creamy Italian vinaigrette (recipe below).

For the creamy Italian vinaigrette:

2 tablespoons mayonnaise

2 tablespoons red wine vinegar

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

3 tablespoons olive oil

salt and pepper, to taste

Cook the bacon strips in a skillet over medium heat until crispy. Drain on paper towels, then chop or crumble into small pieces. Reserve the bacon fat in the pan for another use, if desired.

Whisk together all the ingredients for the vinaigrette; season to taste with salt and pepper

Combine salad ingredients with as much vinaigrette as desired; top with optional cheese and crispy bacon.

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