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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Turn a BLT sandwich into a healthy salad by combining lettuce, tomato, and crumbled bacon and topping with whole-grain bread croutons and a tangy dressing. Ingredients:
2 slices multigrain bread, cut into 1/2-inch cubes |
olive oil-flavored cooking spray |
2 tablespoons low-fat mayonnaise |
2 tablespoons white balsamic vinegar |
1 small garlic clove, minced |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (10-ounce) package romaine lettuce |
2 cups chopped plum tomatoes |
3 bacon slices, cooked and crumbled |
Directions:
1. Preheat oven to 375º. Place bread cubes on a baking sheet; coat bread with cooking spray. Bake 10 minutes or until crisp. Let cool 5 minutes. Set croutons aside (they can be made up to 1 day ahead and stored in an airtight container).
2. Meanwhile, in a small bowl, combine the mayonnaise, vinegar, garlic, honey, salt, and pepper; mix well with a small whisk or fork. In a large bowl, combine the lettuce, tomatoes, and bacon. Add the dressing; toss well. Add croutons; toss again, and transfer to 4 serving plates.
3. Wine note: Hill of Content Benjamin's Blend ($13), a refreshing Aussie white wine mix of chardonnay, sauvignon blanc, and sémillon, will set off the tangy tomatoes and crisp lettuce, and cut through the salty smokiness of the bacon.
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