For the BLT saladButter lettuce leavesRomaine lettuceBaconRye breadGrape tomatoesFor the salad dressingMayonnaiseFresh lemon juiceOlive oilDijon mustardGarlic powderSalt & black pepper
Heat bacon grease in a large skillet over medium heat. Add the chopped rye bread and cook for 3-4 minutes or until crispy on all sides. Season with salt and black pepper, then transfer to a large bowl and set aside.
Wash and dry salad greens using a salad spinner. Tear into bite-sized pieces and divide onto 2 large or 4 small plates or bowls. Divide bacon, croutons, and tomatoes evenly among the dishes.