Roasted BLT Salad

By tschnet1

Ingredients

• 4 slices bacon
• 1 cup cherry tomatoes
• 6 teaspoons olive oil
• 1/2 baguette, cut into 1 1/2-inch cubes
• 1 head romaine lettuce, quartered lengthwise
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 400 degrees F. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside.

Meanwhile, line a 15x10x1-inch baking pan with foil. Add cherry tomatoes; toss with 2 tsp. of the olive oil. Bake, uncovered, for 10 minutes. Transfer tomatoes and their juicesto a medium bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with 2 tsp. of the olive oil. Return pan to oven; bake 5 minutes or until bread is golden and romaine is browned on edges.

Add bread to the medium bowl with the tomatoes. Toss gently to combine. Let stand 5 minutes to allow bread to absorb some of the tomato juices. Transfer tomatoes, bread, romaine, and bacon to a serving platter. Drizzle with remaining 2 tsp. olive oil. Sprinkle with salt and pepper.