8 ounces lettuce
1 cup diced ripe tomato
2 cucumbers, diced
1/2 cup diced onion
1 cup diced celery
1 cup chopped green bell pepper
1/2 cup chopped red bell pepper
4 slices cooked bacon
one onion, chopped
1/2 cup finely crumbled blue cheese
In a medium bowl, toss lettuce, tomato, cucumbers, onion, celery and bell peppers. Cover and refrigerate for several hours.
In a diced-in half-cup, remove fat. Add bacon, onion, celery and bell pepper. Stuff the bottom of a 9x13 inch roasting pan with bacon, then roll up. Layer slices of tomato with cheese, then spoon into roasting pan.
Roast in preheated oven for 200 to 250 minutes or until vegetables are tender.