Tomato Cups with Lettuce and Bacon

INGREDIENTS

6 slices bacon, cooked and crumbled

½ cup cheddar cheese, shredded

8 medium plum/Roma tomatoes

3 cups Romaine lettuce, chopped

2 tablespoons Salvaggio ranch dressing

2 tablespoons Salvaggio’s garlic croutons, coarsely chopped

DIRECTIONS

Cut bacon into pieces and cook until crisp. 

Cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato. (You might need to cut a small piece from the bottom of the tomato so it stands up.)

Combine lettuce, cheese, and ranch dressing. Fill each tomato with lettuce mixture. 

Sprinkle with bacon and croutons. Serve immediately or refrigerate for an hour.