Recipe of the Week: BLT Salad

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From Everyday Health


  • 1 cup(s) bread, whole-wheat country cubed
  • 2 teaspoon extra-virgin olive oil
  • 4 medium tomato(es) divided
  • 3 tablespoon mayonnaise, reduced-fat
  • 2 tablespoon chives or scallion greens, minced
  • 2 teaspoon vinegar, white distilled
  • 1/4 teaspoon garlic powder
  • pepper, black groundto taste
  • 5 cup(s) lettuce, romaine heart spears chopped
  • 3 slice(s) bacon center-cut, 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.
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