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Add shredded romaine lettuce to dressing and toss to coat evenly. Distribute shredded lettuce to each lettuce leaf. Top each lettuce leaf with crumbled bacon, cherry tomatoes (sliced if larger in size), shaved parmesan cheese slices, diced green onion, salt and pepper. Keyword BLT Salad Bites, Lettuce Wraps. Calories: 121kcal Carbohydrates: 5g.
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Instructions. Preheat oven to 325ºF. Line your muffin tin cups with the wonton skins. Cook for 10 minutes or until golden brown. Spread light mayonnaise thinly on the bottom and sides of the wonton skins. Lay bacon pieces on the bottom of each wonton cup. Add romaine, tomatoes, shredded cheese, and bacon bits on top. Enjoy!
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That's great for large parties when you need a lot of bacon. Just chopped the bacon, lettuce and tomato finely, so you can taste all the little bites in one cup. Add mayo, salt and pepper to taste and mix well. Fill all the cups and serve. Try not to make these to far ahead are the cups will get soggy.
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Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for 5 minutes, then remove from tin. Step 3 Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice.
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Directions. Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.
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Arrange the Phyllo Shells on a plate or platter. Add the mayonnaise, sour cream, chopped lettuce, and bacon pieces to a medium bowl, and stir well to combine. Fill each Phyllo Shell with some of the filling. You can use a spoon or a piping bag. Add a tomato half to the top of each filled Phyllo Shell.
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Instructions. Preheat oven to 350 degrees F. In a medium bowl mix together cream cheese, Cabot Farmhouse Cheddar, and bacon. Place prepared phyllo cups on a baking sheet. Place a tablespoon of the cheese mixture into each cup. Bake for about 15 minutes or until cheese is melted and slightly browned on top. Remove from oven.
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Preheat the oven to 450 degrees F and lightly grease a mini-muffin pan. Flatten each slice of bread with a rolling pin, and cut 4 rounds from each slice with a 2-inch cookie cutter. Press the rounds into the mini-muffin pans to form shallow cups. Bake until lightly browned, about 6 minutes. Cool on a wire rack.
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Directions. Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
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Preheat oven to 375°. Spray two muffin tins with cooking spray. Roll out crescent roll dough to make large, seamless rectangle. Using a biscuit cutter (or the rim of a drinking glass), cut out 24 circles from the dough. Press one circle into each muffin cup. Combine remaining ingredients in large mixing bowl and mix well.
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Bake the phyllo shells according to the package directions. Let cool. Chop the bacon, arugula, and tomatoes into small dice. Add to a bowl. Set aside. Stir together the mayo, fresh herbs, and lemon juice. Add half of the sauce to the bacon, arugula, and tomato mixture and fold together. Fill the shells with the BLT mixture.
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Instructions. Preheat the oven to 350 degrees F and line a baking sheet with foil topped with a sheet of parchment paper. Cut each strip of the bacon in 6 squares, for a total of 36 squares. Arrange on the prepared baking sheet and bake until bacon is browned and crispy, about 20 minutes. Drain on paper towels.
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Bake the baguette slices in the preheated oven for 8-10 minutes, or until they are golden and crisp. Remove from the oven and let them cool slightly. In a small bowl, mix the mayonnaise and chopped basil. Season with salt and pepper to taste. Spread a thin layer of the basil mayonnaise on each crostini.
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Photo Direction Guide. Step 1: Cut the lettuce into fine shreds, and slice each tomato into 3 pieces. Set aside. Step 2: Slice the bread into 24 ¼ inch pieces and arrange on baking sheet (optional: line it with parchment paper first) Step 3: Add the mayonnaise, cheese, and bacon pieces to a bowl and stir to combine.
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Place the smaller bacon piece in the bottom of the muffin well, pressing it down making a cup shape. Bake for 20-30 minutes until bacon is crisp. Remove the bacon cups from the muffin pan, and allow to cool on a paper towel or parchment paper to drain a little.
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HOW TO MAKE BLT BITES: Cut a thin slice off the stem end of each tomato, and scoop out and discard the pulp. Drain the tomatoes, cut side down, on paper towels for 10 minutes. Meanwhile, combine the remaining ingredients in a small bowl. Stir gently to mix well.