BLT Salad

http://www.eatingwell.com/recipes/blt_salad.html

From EatingWell:  July/August 2007

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.

4 servings, about 1 1/4 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1 cup cubed whole-wheat country bread
• 2 teaspoons extra-virgin olive oil
• 4 medium tomatoes, divided
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons minced chives, or scallion greens
• 2 teaspoons distilled white vinegar
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste
• 5 cups chopped hearts of romaine lettuce
• 3 slices center-cut bacon, cooked and crumbled

Preparation

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.

Nutrition

Per serving : 151 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 5 mg Cholesterol; 20 g Carbohydrates; 5 g Protein; 4 g Fiber; 306 mg Sodium; 555 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat