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BLT Salad

I LOVED this salad! It’s simply delicious! If you don’t like tomatoes you will probably not like this recipe, but it’s worth a shot regardless! The dressing is tomato based and the salad contains a lot of tomato. I love tomato so I was all about this recipe, my husband on the other hand, wasn’t a fan but he doesn’t like tomatoes. I think I could eat this every day for lunch and be perfectly happy. Yummy!

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 green onions
  • 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

 Directions:

  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.

Recipe Source

Serves 4 totally 151 calories per serving

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