Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
Recipe: Layered Picnic Salads in a Jar Ingredients 4 large jam jars chopped iceberg lettuce (or another crispy lettuce) 2 large tomatoes (finely chopped) 1 large red onion (peeled and finely chopped) pimento stuffed green […]
Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort […]