BLT Chopped Salad Slippers Tracey Seaman   From Every Day with Rachael Ray October 2008 MAKES 16 Prep Time: 15 min Cook Time: 10 min 4 thick slices bacon, finely chopped 1/3 cup mayonnaise 1/2 tablespoon sherry vinegar 2 teaspoons grainy mustard 2 plum tomatoes, finely chopped Salt and pepper 4 cups arugula, coarsely chopped 1/3 cup chopped pecans, toasted 16 endive spears 1. In a large skillet, cook the bacon over medium heat until crisp; drain. 2. In a large bowl, combine the mayonnaise, vinegar and mustard; stir in the tomatoes. Season with salt and pepper. Add the arugula, bacon and pecans and toss to dress. Spoon about 1 tablespoon of the arugula mixture onto each endive spear. BLT Pasta Salad Toss room-temperature bowtie pasta with BLT Chopped Salad Slippers.

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