BLT Bread Salad

BLT Bread Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.


4 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Fat 14.4 g
Satfat 6 g
Monofat 6.4 g
Polyfat 1.6 g
Protein 10.5 g
Carbohydrate 37.6 g
Fiber 4.7 g
Cholesterol 26 mg
Iron 3.3 mg
Sodium 788 mg
Calcium 116 mg


6 ounces French bread baguette, cut into 1/2-inch cubes
Cooking spray
4 slices hickory-smoked bacon
1 tablespoon olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups torn romaine lettuce
1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges
3 green onions, thinly sliced
1/2 cup (2 ounces) crumbled feta cheese


1. Preheat oven to 350°.

2. Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.

3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Cut bacon into 1/2-inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.

4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.

Joanne Weir,

Cooking Light

June 2010
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