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BLT Bread Salad

Source: © Food & Wine Magazine
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Rating: 1   Reviews: 1 See Reviews
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Total Time:  25 Minutes
The Good News To make this Italian-style salad, Joy Manning tosses cubes of bread with just a little B (bacon) and lots of healthy L (soft butter lettuce) and T (small yellow and red tomatoes). Instead of mayonnaise, she blends the basil-inflected dressing with protein-rich soft tofu.
3   3/4-inch-thick slices of rustic white bread (4 cups)
3 ounces  soft silken tofu
1/4 cup  basil leaves
2 tablespoons  canola oil
1 tablespoon  Champagne vinegar
1/2   small shallot coarsely chopped
Kosher salt and freshly ground black pepper
4 slices  of bacon cut crosswise into 1/2-inch strips (4 ounces)
1 head  butter lettuce torn into bite-size pieces (about 5 cups)
1 cup  red cherry tomatoes halved
1 cup  yellow pear tomatoes halved

Tip: One Serving 261 cal, 13 gm fat, 2.1 gm sat fat, 29 gm carb, 2.7 gm fiber.
BLT Bread Salad Recipe at
Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.

Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.

In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Jim, IN Reviewed: 05/14/2013
Why ruin a good salad with toe food?
5 people gave this Cheers. Click here to Cheer this review. Report Violation
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