ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

BLT Bread Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: about 2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.