Tuesday, May 18, 2010

BLT Bread Salad

Recpie Taken from:
Cooking Light Magazine June 2010

  • 1/3 cup nonfat buttermilk
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 3 slices center-cut bacon
  • 4 cups chopped plum tomato (about 6)
  • 4 cups (1-inch) cubed Italian bread, toasted
  • 3 cups torn romaine lettuce
  • 1 cup vertically sliced onion

Combine first 9 ingredients in a large bowl, stirring with a whisk. Set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Crumble bacon, and set aside. Add reserved drippings to bowl; stir with a whisk. Add bacon and remaining ingredients; toss well.

Notes & Tips:
YUMMY! Make sure you toast the bread really really well, or else it's kinda chewy. Also you can add some grilled chicken to make this more of a meal.

Nutrition Facts:
Makes 4 servings
Calories:247 Fat:9.1g Protein:7.9g Carbohydrate:34.8g Fiber:3.7g

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