Avocado Ranch BLT Salad in Bacon Cups

For the bacon cups:

Preheat oven to 400 F. Place a cookie sheet on the bottom rack of the oven (to catch any dripping grease).

Flip a muffin tin upside down and line the outside 1 cup with foil, then fold the bottom edges up. (This is to help catch the grease.)

Take 2 slices of your bacon and crisscross it over the top of the foil lined muffin cup. Take 2 more pieces of bacon and wrap around the sides. Folding it under almost weaving it.

Bake for about 15 minutes until it starts to crisp. Most likely if your bacon is like mine it will have shrunken up a bit. Take 2 more slices of bacon and wrap it around the sides. Bake for another 10 minutes or until bacon is all crisp.

Remove bacon “bowl” from the cookie tin and let it sit on some paper towels to absorb some of the grease.

After cup has cooled you can fill it with your choice of lettuce and grape or cherry tomatoes.

For the salad dressing:

Dump all of your dressing ingredients (with the exception of the milk) into your food processor and process until smooth. Add milk in until you get the consistency you like, I used about 3 tablespoons because I wanted a thick dressing. If you want it pourable add a bit more milk. Drizzle over your salad cup.