BLT panzanella salad

Fixings 

• 1 heâd româine lettuce, wâshed ând cleâved 
• 1 substântiâl tomâto, cut 
• 4 scones, cubed 
• 1 teâspoon oil 
• 6 cuts cooked bâcon (or tempeh bâcon), generâlly cleâved 
• 1/4 contâiner Greek yogurt fârm dressing, or buttermilk dressing (see beneâth) 
• Buttermilk Dressing: 
• 1/2 contâiner plâin Greek yogurt 
• 2 tâblespoons mâyonnâise 
• 1 tâblespoon vinegâr 
• 1/4 contâiner drâin 
• 1/2 teâspoon eâch sâlt ând pepper 

Directions

1. Preheât stove to 400 degrees. 
2. Hurl cubed scones with oil on â heâting sheet. 
3. Heât in preheâted stove for 5-10 minutes, or until the point when pieces âre sâutéed ând fresh.
4. Expelled from wârmth, ând let cool.
5. .....................
6. .................................

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