View cart background image
Free Shipping Over $49

BLT Salad

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, about 1 1/4 cups each
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.
1 cup  cubed whole-wheat country bread
2 teaspoons  extra-virgin olive oil
4   medium tomatoes, divided
3 tablespoons  reduced-fat mayonnaise
2 tablespoons   minced chives or scallion greens
2 teaspoons  distilled white vinegar
1/4 teaspoon  garlic powder
Freshly ground pepper  to taste
5 cups  chopped hearts of romaine lettuce
3 slices  center-cut bacon, cooked and crumbled
BLT Salad Recipe at
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.

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.

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/4 cups each
Calories: 151
Fat. Total: 6g
Protein: 5g
Carbohydrates, Total: 20g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 5mg
Sodium: 306mg
% Cal. from Fat: 36%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.