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