BLT Salad with Pulled Bacon


  • 2 oz. Chef’s Line® All-Natural* Uncured Pulled Bacon
  • ¼ head Cross Valley Farms® Iceberg Lettuce, sliced into 2-inch thick slices
  • 8 oz. Assorted Heirloom Tomatoes, sliced
  • 2 oz. Monarch® Blue Cheese Dressing
  • 1 oz. Glenview Farms® Blue Cheese


  1. Cook pulled bacon on a flat top or sauté pan over medium heat until fat has rendered and bacon is crisp, pulling into shreds as it cooks. Drain and keep warm.
  2. Place lettuce slice on plate, top with tomatoes and pulled bacon. Garnish with blue cheese and drizzle dressing over salad.

Serves: 1

*No artificial ingredients. Minimally processed.