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.
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