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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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The favorite ingredients of the classic summertime sandwich of bacon, lettuce, and tomato are turned into a crunchy BLT Salad-complete with country bread croutons. Ingredients:
3 cups cubed country bread (3/4-inch cubes) |
2 tablespoons olive oil |
salt |
3 large eggs |
8 slices bacon |
1/4 cup reduced-fat mayonnaise |
1 tablespoon lemon juice |
1 head iceberg or butter lettuce, chopped |
1 large tomato, cut into wedges |
Directions:
1. Preheat oven to 350ºF. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.
2. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.
3. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.
4. In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.
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