The vinaigrette salad dressing yields one cup, more than you'll need for these salads. Reserve the rest of the dressing for other uses like pasta salad, as a marinade for chicken, and of course, for future salads.
Ingredients
4slicesthick cut bacondiced
6cupssliced romaine lettuce
1/4poundbay shrimp
1/4poundsnow crab meat
3-4cocktail tomatoesdiced
2hard boiled eggsdiced (not pictured but essential!)
Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with 1/4 to 1/3 cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.
For the Market Street Red Wine Vinaigrette
Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. makes 1 cup