BLT Salad


  • 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


  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.

Recipe and Photo: Foodista / CC BY

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