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BLT Salad

Photo: Alison Gootee; Styling: Gerri Williams
Prep time 15 mins
Cook time 15 mins
Total time 30 mins
Yield Serves 4
The favorite ingredients of the classic summertime sandwich of bacon, lettuce, and tomato are turned into a crunchy BLT Salad--complete with country bread croutons.


  • 3 cups cubed country bread (3/4-inch cubes)
  • 2 tablespoons olive oil
  • Salt
  • 3 large eggs
  • 8 slices bacon
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 head iceberg or butter lettuce, chopped
  • 1 large tomato, cut into wedges

Nutrition Information

  • calories 414
  • fat 26 g
  • satfat 7 g
  • protein 18 g
  • carbohydrate 28 g
  • fiber 5 g
  • cholesterol 189 mg
  • sodium 1214 mg

How to Make It

  1. Preheat oven to 350ºF. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.

  2. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.

  3. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.

  4. In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.