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BLT Salad

BLT Salad

Nutrition Facts
  • cal. (kcal) 151
BLT Salad
  • Makes: 6 servings
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 20

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

Directions

  1. Preheat oven to 350 degrees 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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 151 cal., 6 g total fat (1 g sat. fat), 5 mg chol., 306 mg sodium, 20 g carb. (4 g fiber), 5 g pro.

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