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BLT Salad

From: EatingWell

Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing--adding great tang and flavor along with extra vitamin C.

Servings: 4 servings, about 1 1/4 cups each
Prep: 25 mins
Total: 25 mins
Rated : 
 by 1 person
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
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 Facts
Calories 151, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 5 mg, Sodium 306 mg, Carbohydrate 20 g, Fiber 4 g, Protein 5 g, Potassium 555 mg. Daily Values: Vitamin A 110%, Vitamin C 60%. Exchanges: Starch 1,Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

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