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    BLT Salad

    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


    Step 1
    Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
    Step 2
    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.
    Step 3
    Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

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