Recipe

BLT Salad

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Recipe Information

Total Time: 25 minutes
Servings: 4, about 1 1/4 cups each

A salad version of America’s favorite sandwich. Shredded tomato is the base for a creamy tomato-and-chive dressing.

Ingredients

  • 1 cup cubed whole-wheat country bread
  • 2 teaspoons extra-virgin olive oil
  • 4 medium tomatoes, divided
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons minced chives, or scallion greens
  • 2 teaspoons distilled white vinegar
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 5 cups chopped hearts of romaine lettuce
  • 3 slices center-cut bacon, cooked and crumbled

Preparation

  1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
  2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
  3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

Nutritional Information

Calories: 142, Carbohydrates: 18 g., Fat: 6 mg., Saturated Fat: 1 mg., Monounsaturated Fat: 3 mg., Protein: 5 mg., Cholesterol: 5 g., Fiber: 3 g., Postassium: mg., Sodium: 318 mg., Added Sugars: 0 mg.