Chopped BLT Salad

Ingredients

• 2 slices multigrain bread, cut into 1/2-inch cubes
• Olive oil-flavored cooking spray
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons white balsamic vinegar
• 1 small garlic clove, minced
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) package romaine lettuce
• 2 cups chopped plum tomatoes
• 3 bacon slices, cooked and crumbled

Preparation

1. 1. Preheat oven to 375º. Place bread cubes on a baking sheet; coat bread with cooking spray. Bake 10 minutes or until crisp. Let cool 5 minutes. Set croutons aside (they can be made up to 1 day ahead and stored in an airtight container).
2. 2. Meanwhile, in a small bowl, combine the mayonnaise, vinegar, garlic, honey, salt, and pepper; mix well with a small whisk or fork. In a large bowl, combine the lettuce, tomatoes, and bacon. Add the dressing; toss well. Add croutons; toss again, and transfer to 4 serving plates.
3. Wine note: Hill of Content Benjamin's Blend ($13), a refreshing Aussie white wine mix of chardonnay, sauvignon blanc, and sémillon, will set off the tangy tomatoes and crisp lettuce, and cut through the salty smokiness of the bacon.