Ingredients

• 1 tablespoon minced fresh dill leaves
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup crumbled feta cheese
• 1/2 teaspoon cracked fresh black pepper
• 1/4 cup diced Canadian bacon (6 ounces)
• 2 large beefsteak tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1 head butter lettuce, cut into 8 small wedges

Instructions

1. Vinaigrette:
2. In a small bowl, whisk together the dill, vinegar, and oil. Fold in crumbled feta cheese. Season with pepper, to taste. Set aside until ready to dress salad.
3. Salad:
4. Saute Canadian bacon in a nonstick 10-inch skillet over medium-high heat until crisp, about 3 minutes. Remove bacon bits to a paper towel-lined plate to drain.
5. On each of 4 salad plates, arrange in alternating layers: the tomato slices, onion slices, and lettuce wedges. Sprinkle with the Canadian bacon bits and divide vinaigrette evenly over the salads. Serve immediately.