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“I recently got this recipe from a friend who brought it to a picnic. It needs to refrigerate for 2 hours.”

Ingredients Nutrition

  • 1 lb thick-sliced bacon
  • 2 large head romaine lettuce, washed, dried and cut into bite-size pieces (about 16 cups)
  • 3 large ripe tomatoes (about 1 1/2 pounds, cored and cut into bite-size pieces)
  • 1 cup whipped salad dressing (I use Miracle Whip)
  • 1 teaspoon sodium-free seasoning, mix (such as Mrs. Dash)


  1. Cook bacon in large skillet about 6 minutes, until crispy.
  2. Drain on paper towels; crumble when cool.
  3. Place half of the lettuce in a 14-inch to 16-inch-cup salad or trifle bowl.
  4. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce.
  5. Press to compress ingredients.
  6. Spread half of the salad dressing over the top.
  7. Sprinkle with half the seasoning mix.
  8. Repeat layering with remaining lettuce, tomato (reserving some for garnish), bacon and dressing.
  9. Sprinkle top with remaining seasoning and reserved tomato.
  10. Cover and refrigerate for at least 2 hours.

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