Not A Meatless Monday - The BLT Salad

I bookmarked this recipe from the New Haven Register back in 2012. Oh this was really good. I would never have thought to grate a tomato for the dressing. It captures that flavor of a BLT sandwich. You know the tomato and mayo mixed together flavor. Loved it!

The BLT Salad
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
Freshly ground pepper to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled

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

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. Makes 4 servings.


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