BLT salad

       I've been trying to accomplish a health and fitness goal as my 30th birthday approaches (90 days away to be exact).  As you get older, your metabolism tends to slow down, so I want to prepare my body for this metabolic downgrade when it reaches the 30's.  My efforts to reach my goal has been going really, really slow (I guess I know how my metabolism feels), but I do want to increase my veggie intake so I've been trying to come up with tasty salads.  I used to have my dad's mentality regarding salads, "That's not going to fill me up", but I've found that using the right ingredients and the right proportions can actually keep you full until snack time (definitely need snack time, a girl gets hungry!). 
       While preparing my dad's Sunday lunch, a blt sandwich, I thought, why not make that into a salad for myself.  By eliminating the bread I would save 180 calories and some sodium (breads actually have a lot of sodium).  You could play around with the ingredients, like adding avocado or feta cheese (I love feta but didn't have some on hand today).  This recipe is really simple and easy and the combination of flavors, especially the grilled onions and jalapenos and roasted sweet peppers, complement each other well. 

 
   It's also a cheap, healthy dish.  I found most of the ingredients at the 99 cent store.  I did invest in uncured bacon (which is more expensive than other bacon) because it contains no nitrates or nitrites.  Nitrates/nitrites are cancer causing additives so investing in the healthier bacon was an easy choice for me.  This serving is for one person, but you can easily double this and serve it as a side dish for multiple people.

BLT Salad

Servings:  1
Ingredients
6 romaine lettuce leaves, washed, dried, and shredded
1/4 cup red onion, sliced forming round circles
5 yellow cherry tomatoes, halved
Half a jalapeno, sliced forming round circles (optional)
2 sweet peppers
1 tbsp spicy brown mustard
1 tsp olive oil
water
2 slices center cut uncured bacon

Directions

1. Cook bacon in nonstick skillet on medium heat.  Turn occasionally, until brown on all sides, being careful not to burn it.  Drain on a paper towel (don't need that unnecessary fat) and crumble.  Set aside.
2. Using a griddle (or skillet but make sure to add a little oil), cook onions with jalapenos until slightly brown.  Set aside.
3. Roast sweet peppers using flame from gas stove (or broil) until charred on all sides. Place in plastic bag with a damp paper towel and seal.
4. After 5 minutes or so, peel the charred skin using the damp paper towel (this makes it easier to peel), then seed and slice into thin strips.
5. Combine spicy brown mustard and olive oil.  Whisk until smooth.  Add water until desired consistency is met, I added water until the dressing was pourable.
6. Add lettuce to a bowl, drizzle with half the mustard dressing and toss to coat.
7. Top with grilled onions, jalapenos, sweet peppers, tomatoes, and crumbled bacon.  Add the rest of the dressing and serve immediately.