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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
Preparation time 15mins
Preparation
Step 1
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.
2. 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.
3. 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.
Nutrition Facts (Roasted BLT Salad) Servings Per Recipe 4,
cal. (kcal) 258,
Fat, total (g) 10,
chol. (mg) 9,
sat. fat (g) 2,
Monosaturated fat (g) 6,
carb. (g) 31,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 2,
sugar (g) 2,
pro. (g) 8,
vit. A (IU) 7786,
vit. C (mg) 10,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 123,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 647,
Potassium (mg) 365,
calcium (mg) 35,
iron (mg) 1,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet
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