Iceburg letting, turkey, bacon bits, 2% cheddar, olive oil, lemon juice, vinegar.
About Me
- The Bryan
- I was born and raised in New York City. I moved to Austin at the tender age of 24 to pursue a job in the technical industry. I have since left that original job and spend my work days as a technical consultant. I spend alot of my spare time with my girlfriend Victoria. She is amazing and one of the best parts of my life. I also like doing things around the house, martial arts (Shaolin Kung Fu & Tai Chi), fitness, technology, and pretty much whatever... I'm very easy going. So easy going in fact that I don't even feel like listing the stuff that I like. You should be able to figure that out from this blog. Anyway... thanks for stopping by!
4 comments:
Use romaine instead of iceberg. Or better yet, the 'spring mix' you see at HEB, lots of diverse lettuce/green types. Iceberg has like, 0 nutrient value.
And make sure your bacon bits are actually made of bacon :)
Good points... needed to use up the rest of the romaine in the fridge. I don't usually buy it. But damn... I love the artificial bacon bits. =(
P.S. Thanks for the tips.. keep em coming.
just oven fry a rack of bacon until it's extra crispy and crumble it in a blender/grinder. it will keep for a while in a plastic baggie in the fridge...
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