B.L.T. Tossed Salad

Cook bacon in skillet until crisp.

Reserve 2 tablespoons bacon fat in skillet, drain and crumble bacon.

Cut bread into 3/4 inch cubes to measure 2 cups.

Heat fat over medium heat and saute bread cubes, seasoned with a little seasoning salt, stirring until golden brown.

Transfer croutons to paper towels, set aside.

In a small bowl whisk together garlic, lemon juice, mayonnaise and water and salt and pepper to taste.

Tear lettuce into bite sized pieces, add tomatoes, onion, bacon, croutons and toss with dressing.

Serve immediately.