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.
cubed whole-wheat country bread
extra-virgin olive oil
medium tomatoes, divided
minced chives, or scallion greens
distilled white vinegar
Freshly ground pepper, to taste
chopped hearts of romaine lettuce
center-cut bacon, cooked and crumbled
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.
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.
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