BLT Bread Salad

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.


4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.