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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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1 cup cubed whole-wheat bread
2 teaspoons 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 bacon, crisp-cooked and crumbled
1. Preheat oven to 350 degrees. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
2. To make dressing - 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 to serve.
Per serving: 151 calories; 6g fat; 5mg cholesterol; 20g carbohydrates; 5g protein; 4g fiber; 306mg sodium
Recipe adapted from Eating Well magazine
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