INGREDIENTS
6
large ripe tomatoes (cut into 1/4 inch thick slices)
6 oz
fresh mozzarella cheese (cut into 1/4 inch thick slices)
16
leaves basil
8
slices of cooked Smithfield Hometown Original Bacon (cooked and cut in half crosswise)
1
avocado (peeled, pitted and thinly sliced)
4 cups
arugula leaves
1 1/2 tbsp
lemon juice
2 tbsp
olive oil
salt and pepper