Turn a BLT sandwich into a healthy salad by combining lettuce, tomato, and crumbled bacon and topping with whole-grain bread croutons and a tangy dressing.

Recipe by Health May 2007


Credit: Yunhee Kim; Styling: Anna Beckman

Recipe Summary

10 mins
20 mins
10 mins
Makes 4 servings (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • 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.

Nutrition Facts

115 calories; fat 4g; saturated fat 1g; mono fat 1g; protein 5g; carbohydrates 16g; fiber 4g; cholesterol 5mg; iron 1mg; sodium 330mg; calcium 43mg.