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.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 33%
  • Fat: 9.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 7.9g
  • Carbohydrate: 34.8g
  • Fiber: 3.7g
  • Cholesterol: 7mg
  • Iron: 2.3mg
  • Sodium: 517mg
  • Calcium: 111mg

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

Preparation

  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.
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