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
Preheat oven to 350 degrees 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 Publisher. All rights reserved.
nutrition information per serving
151 calories; 6g total fat; 1g total saturated fat; 5mg cholesterol; 306mg sodium; 20g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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