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 for Mexican Stuffed Potatoes – No taco shells in the pantry? How about stuffing a potato with all your favorite taco ingredients? Print Yum Mexican Stuffed Potatoes Ingredients1/2 pound extra lean beef, ground 1 […]
Print Yum Traditional Greek Salad Ingredients1 cucumber 3 middle-sized tomatoes 1 red or green pepper 200 g Feta cheese 4 lettuce leaves A handful of Kalamata olives 1 red onion 1 tablespoon dry oregano sea […]