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, to taste
- 4 slices of bacon, cut crosswise into 1/2-inch strips (4 ounces)
- 1 head butter lettuce, torn into bite-sized pieces (about 5 cups)
- 1 cup red cherry tomatoes, halved
- 1 cup yellow pear tomatoes, halved
Preheat the oven to 250 degrees F. 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.
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Tip: <br>One Serving: 261 cal, 13 gm fat, 2.1 gm sat fat, 29 gm carb, 2.7 gm fiber.
Recipe reprinted by permission of Publisher. All rights reserved.
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