EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
| 1 cup cubed whole-wheat country bread | 2 teaspoons distilled white vinegar | |
| 2 teaspoons extra-virgin olive oil | 1/4 teaspoon garlic powder | |
| 4 medium tomatoes, divided | Freshly ground pepper, to taste | |
| 3 tablespoons reduced-fat mayonnaise | 5 cups chopped hearts of romaine lettuce | |
| 2 tablespoons minced chives, or scallion greens | 3 slices center-cut bacon, cooked and crumbled |
Preheat oven to 350F. 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.