BLT Salad

Here’s the recipe to an old time favorite! Enjoy!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4


  • 1 cup(s) bread, whole-wheat country, cubed
  • 2 teaspoon extra-virgin olive oil
  • 4 medium tomato(es), divided
  • 3 tablespoon mayonnaise, reduced-fat
  • 2 tablespoon chives, or scallion greens, minced
  • 2 teaspoon vinegar, white, distilled
  • 1/4 teaspoon garlic powder
  • pepper, black ground, to taste
  • 5 cup(s) lettuce, romaine heart spears, chopped
  • 3 slice(s) bacon, center-cut, cooked and crumbled


1. Preheat oven to 350°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.
Nutritional Info (Per serving):

Calories: 151, Saturated Fat: 1g, Sodium: 306mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 20g, Cholesterol: 5mg, Protein: 5g, Carb Choices: 1.5
Courtesy of: Eating Well