BLT Salad

Ingredients

• 1 cup whole-wheat country bread, cubed
• 2 teaspoons extra-virgin olive oil
• 4 medium tomatoes, divided
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons chives (or green onions), minced
• 2 teaspoons white vinegar
• 1/4 teaspoon garlic powder
• Ground black pepper, to taste
• 5 cups Romaine lettuce hearts, chopped
• 3 slices bacon, cooked and crumbled

Instructions

1. 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.
2. 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.
3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.