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.
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
How to Make It
Combine first 9 ingredients in a large bowl, stirring with a whisk. Set aside.
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.
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