BLT Salad Recipe

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.

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READER'S COMMENT:

"This was quick and easy and quite tasty. I did add some italian seasoning to the croutons and used red wine vinegar, and also used Jenni-O turkey bacon. I also did not grate the tomato and just used a food processor for the dressing. Will...

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

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines »

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

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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; 0 g added sugars; 5 g protein; 4 g fiber; 306 mg sodium; 555 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Folate (30% dv), Potassium (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 1 fat