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. Ingredients 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 Instructions 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. 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. 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 Serving size: N/A Calories 142 Fat 6g Saturated fat 1g Mono Fat 3g Cholesterol 5mg Carbohydrates 18g Protein 5g Dietary fiber 3g Sodium 318mg Potassium 470mg