BLT Salad

   It's tomato season - and a perfect little specimen like this was destined for something great. And bacon left over from breakfast had been chopped and saved for a main dish later in the day, so BLT salad became the entree on a recent August evening.

     The tomato was chopped and added with the bacon to fresh torn lettuce, cooked penne pasta and scallions. The salad was then tossed with a creamy dressing (mayonnaise, lemon juice, chili sauce and chicken bouillon granules) and allowed to sit in the refrigerator for an hour before serving to meld the flavors.

     At dinnertime, flaky biscuit dough was placed on a baking sheet and topped with shredded sharp Cheddar cheese. A handful of garlic chives from the garden was snipped into fine pieces and pressed atop the biscuits, flattening them slightly. Served right from the (toaster) oven, they were the perfect accompaniment to the chilled BLT salad - a cool meal on a hot summer night!