Ingredients
6
slices bacon, cut into 1/2 inch slices
12
small plum (Roma) tomatoes
3
cups coarsely chopped romaine lettuce (6 leaves)
2
tablespoons ranch dressing
2
tablespoons coarsely crushed garlic and butter flavor croutons
Preparation
In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.
