BLT Salad

4 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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
Source: EatingWell Magazine, July/August 2007

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Recipe Summary test

total:
25 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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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

Serving Size:
1 1/4 cups
Per Serving:
159 calories; protein 5.3g; carbohydrates 19.2g; dietary fiber 3.3g; sugars 4.4g; fat 6.8g; saturated fat 1.4g; cholesterol 8.1mg; vitamin a iu 6233.5IU; vitamin c 20.1mg; folate 100.8mcg; calcium 35.9mg; iron 1mg; magnesium 24.6mg; potassium 474.7mg; sodium 283.6mg; thiamin 0.1mg.
Exchanges:

1 starch, 1 vegetable, 1 fat
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