Knife and Fork Salad

Knife and Fork Salad

An easy salad that is hearty enough for dinner. This also makes a great lunch. Crispy seasoned bacon, crisp lettuce and delicious tomato. The trick to this recipe is baking your bacon in the oven with seasoning. The bacon comes out perfect and really takes this salad to the next level.


1 lb of bacon
1 C of diced tomato
4 to 6 C of lettuce
1 small white onion, sliced thin
1 box of bread dumplings or 10 slices of sourdough
4 T of butter
2 T of brown sugar
1 t of chili powder
1 t of black pepper
McCormick Perfect Pinch Salad Supreme Seasoning
Dried Parsley
Salad Dressing of your choice


Use two cookie sheets with a baking cooling rack placed on top. Spread your bacon on the racks. Then sprinkle the bacon with brown sugar, chili powder and black pepper.
Place the bacon in a 350 degree oven and bake for about 25 minutes, or until the bacon is the desired level of crispiness.
While you bake your bacon, melt your butter and brush both sides of your bread dumplings or sourdough slices. Season the bread slices with the McCormick seasoning. Place the bread on a cookie sheet and place in the oven to toast while the bacon cooks.
While your bread toasts and your bacon cooks, prep your salad by tossing the lettuce, tomato and onions together and seasoning lightly with some McCormick seasoning and some dried parsley.
When your bacon is done and your bread is toasty, remove from the oven. The bacon shouldn't be greasy as the fat should have dripped off through the rack. I like to use the bacon when it is slightly warm, but not hot. Chop your bacon into bite sized pieces and do the same with your toasted bread.
Toss the bacon and the bread with the salad mixture, then drizzle with your dressing of choice. I prefer an ranch or a oil and vinegar based dressing for this salad, but any dressing will do.
Serve immediately.
If you want to make this for a make ahead lunch, do not add the bread or dressing until you are ready to serve.