BLT Bread Salad

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.

Yield: 4 servings (serving size: about 2 cups)
Cost per Serving: $2.32
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 14.4g
  • Saturated fat: 6g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 10.5g
  • Carbohydrate: 37.6g
  • Fiber: 4.7g
  • Cholesterol: 26mg
  • Iron: 3.3mg
  • Sodium: 788mg
  • Calcium: 116mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.
  3. 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. 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.
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