Bacon Caprese Salad

• Gluten free

• Meat

  • 8 slices Smithfield hometown original bacon, cooked

• Produce

  • 4 cups Arugula, leaves
  • 1 Avocado, pitted and thinly sliced
  • 16 Basil, leaves
  • 6 Tomatoes, cut into 1/4 inch thick slices, large ripe

• Condiments

  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cut into thick 4 inch thick slices 6 ounces fresh mozzarella cheese, fresh

Found on dinneratthezoo.com

Description

Ingredients

• 6 large ripe tomatoes, cut into ¼ inch thick slices
• 6 ounces fresh mozzarella cheese, cut into ¼ inch thick slices
• 16 basil leaves
• 8 slices of cooked Smithfield Hometown Original Bacon, cooked and cut in half crosswise
• 1 avocado, peeled, pitted and thinly sliced
• 4 cups of arugula leaves
• 1 and ½ tablespoons lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

• Place the arugula onto a platter. Place rows of tomato slices on the platter. Tuck slices of cheese, bacon, avocado and basil leaves in between the tomato slices.
• In a small bowl whisk together the lemon juice and olive oil; season generously with salt and pepper.
• Drizzle the dressing over the tomato mixture and serve immediately.