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BLT Salad

BLT Salad
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WebMD Recipe from

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.

Prep: 25 minutes | Total Time: 25 minutes
  • 1 cup
    cubed whole-wheat country bread
  • 2 teaspoons
    extra-virgin olive oil
  • 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
  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.
  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.
  3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.


Nutritional Information

Makes: 4 servings, about 1 1/4 cups each
  • Calories142
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol5 mg
  • Carbohydrates18 g
    • Dietary fiber3 g
  • Protein5 g
  • Sodium318 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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