BLT Salad

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

BLT Salad

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    Ingredients

    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

    directions

    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Preheat oven to 350F. 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.

    nutritional information

    Calories:
    142
    Fiber:
    3 g
    Fat:
    6 g
    Saturated Fat:
    1 g
    Carbohydrates:
    18 g
    Protein:
    5 g
    Sodium:
    318 mg
    Monounsaturated Fat:
    3 g
    Exchanges:
    1 starch, 1 vegetable, 1 fat
    Cholesterol:
    5 g
    Carbohydrate Servings:
    1
    Potassium:
    470 mg
    Nutrition Bonus:
    Vitamin A (110% daily value), Vitamin C (60% dv), Folate (30% dv), Potassium (16% dv).
    Added Sugars:
    0 g
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