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BLT Salad
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There are a lot of versions of bacon, lettuce, and tomato salads but most are heavy on mayo and bacon. We like this version because it’s lightened up and bursting with tomato flavor. It’s a great way to showcase the flavor of tomatoes in season! Make it vegetarian by using your favorite veggie bacon.
serves 4


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

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BLT Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


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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