My friend Mandy inspired the BLT salads we had for dinner last night.
It was a nice, (relatively) light main dish salad that will be even better when we have garden tomatoes. It was made of salad greens, halved grape tomatoes (independently seasoned with s&p), thinly-sliced red onion, roughly-chopped hot bacon, boiled eggs, homemade croutons, and sunflower seeds.
I think I’m going to make more entree salads this summer. These croutons have been a revelation. They’re so easy and an order of magnitude better than boxed croutons.