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BLT Bread Salad

Yield 4 servings (serving size: about 1 1/2 cups)
Aaron adores bacon and enjoys a salad with creamy dressing, though the texture of raw tomatoes remains a challenge for him. Julie appreciates the versatility of this salad, and she can substitute avocado for the tomatoes or add grilled chicken to make it an entrée.

Ingredients

  • 1/3 cup nonfat buttermilk
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 3 slices center-cut bacon
  • 4 cups chopped plum tomato (about 6)
  • 4 cups (1-inch) cubed Italian bread, toasted
  • 3 cups torn romaine lettuce
  • 1 cup vertically sliced onion

Nutrition Information

  • calories 247
  • caloriesfromfat 33 %
  • fat 9.1 g
  • satfat 2.3 g
  • monofat 3.8 g
  • polyfat 1.8 g
  • protein 7.9 g
  • carbohydrate 34.8 g
  • fiber 3.7 g
  • cholesterol 7 mg
  • iron 2.3 mg
  • sodium 517 mg
  • calcium 111 mg

How to Make It

  1. Combine first 9 ingredients in a large bowl, stirring with a whisk. Set aside.

  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Crumble bacon, and set aside. Add reserved drippings to bowl; stir with a whisk. Add bacon and remaining ingredients; toss well.