5 Eyewitness News anchor Paul Folger joins in studio to share a recipe for BLT salad with a smokey tomato dressing.
INGREDIENTS
DRESSING
1 CAN DICED TOMATOES
2.5 TABLESPOON OLIVE OIL
1 TEASPOON LIQUID SMOKE
¼ TEASPOON SALT
2 TABLESPOONS SUGAR
½ TABLESPOON GARLIC POWDER
1 TEASPOON DILL PICKLE JUICE
1 AND 1/3 CUP MAYONNAISE
1/3 CUP PLAIN GREEK YOGURT
3 TABLESPOONS CHOPPED PARSLEY

DRESSING: DRAIN LIQUID OUT OF TOMATOES. THEN PLACE IN A BOWL. ADD LIQUID SMOKE, SALT, SUGAR, GARLIC POWDER, PICKLE JUICE AND LET IT SIT FOR 45 MINUTES.

THEN PLACE IN A BLENDER AND ADD MAYO, YOGURT AND PARSLEY. BLEND UNTIL SMOOTH. THIS IS BEST PREPARED A DAY AHEAD.

1 STALK ROMANE LETTUCE OR HALF-HEAD OF ICEBERG CUT INTO SMALL PIECES
¼ CUP CHERRY TOMATOES CUT IN QUARTERS
2 BOILED EGGS SLICED
1 AVOCADO
¼ CUP BACON CRUMBLES
¼ CUP BLUE CHEESE CRUMBLES
¼ CUP RED ONION
¼ CUP CHOPPED WALNUTS

SALAD: LAY OUT INGREDIENTS ACROSS A BED OF LETTUCE. PLACE THE TOPPINGS ON IT IN LITTLE MOUNDS.