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Salad
4 servings
10 minutes
20 minutes
Chef Tom Fraker
1 pound Thick Cut Bacon
1 pound Orzo
1 head Iceberg Lettuce - cut into bite sized pieces
2 packages Mini San Marzano Tomatoes - halved
3/4 cup Buttermilk
1/2 cup Real Mayonnaise
1/2 cup Sour Cream
2 tablespoons Apple Cider Vinegar
1 Melissa’s Seedless Lemon - juiced
3 cloves Melissa’s Peeled Garlic - minced
1 tablespoon Onion Powder
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 tablespoon Italian Seasoning
Place the bacon in a pan and cook until crispy, about 10 minutes. Remove from the pan and let cool on paper towels. Crumble and set aside.
Place the orzo into a pot and cover with water. Bring to a boil and then simmer for 10-12 minutes or until tender. Drain the orzo and rinse with cold water.
In a mixing bowl, combine the bacon, orzo, lettuce and tomatoes. Set aside.
In another bowl, whisk together the buttermilk and the next 9 ingredients. Pour the mixture into the other bowl and mix well. Serve or refrigerate for later.
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