The whole family will love this quick and easy recipe based on the classic BLT sandwich. Crisp Romaine lettuce, bacon, tomatoes and cubed bread are tossed with a creamy tomato and chive dressing.
BLT Salad
Courtesy of RecipeRehab
4 servings
1 cup whole-wheat country bread, cubed
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons chives (or green onions), minced
2 teaspoons white vinegar
1/4 teaspoon garlic powder
Ground black pepper, to taste
5 cups Romaine lettuce hearts, chopped
3 slices bacon, cooked and crumbled
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.
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.
Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
