Mike's Mason jar BLT salad

Preparation

Baking Directions:

For Parmesan toasts: Preheat the oven to 350 degrees.

Place the bread slices onto a cookie sheet and cook them until lightly browned, turning once.

Turn on the broiler.

Stir together the butter, parmesan, and black pepper.

When the toasts are cool enough to handle, spread each with some of the butter mixture.

Put under the broiler until melted and lightly browned.

Set aside to cool.

Vinaigrette: In a pint mason jar, shake together the vinegar, mustard, shallot, salt, pepper, and sugar.

Add the olive oil and shake again.

Refrigerate until ready to use.

Salad: Toss the avocados gently in a little vinaigrette to preserve the color.

In 4 wide-mouth quart Mason jars, make a layer in the bottom of each with ¼ of lettuce.

Add a layer of tomatoes on top, then a layer of avocado, then a layer of bacon.

Top with basil, cover, and refrigerate until ready to serve.

To serve, pour some dressing into each jar, put the top on, and give it a shake.

Serve with long forks and the parmesan toasts.

Note: — If you are pressed for time, use a prepared salad dressing of your choice.

— Try a different vinegar for the vinaigrette: apple cider, sherry, or red wine.

— Use romaine or iceberg lettuce in place in place of Bibb.