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. Source: EatingWell Magazine, July/August 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.

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  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

159 calories; 6.8 g total fat; 1.4 g saturated fat; 8 mg cholesterol; 284 mg sodium. 475 mg potassium; 19.2 g carbohydrates; 3.3 g fiber; 4 g sugar; 5.3 g protein; 6233 IU vitamin a iu; 20 mg vitamin c; 101 mcg folate; 36 mg calcium; 1 mg iron; 25 mg magnesium;

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