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BLT Bread Salad

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.

Cooking Light MARCH 2007

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


  • 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.

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

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BLT Bread Salad recipe