BLT Bread Salad

By naqgal90

One Serving 261 cal, 13 gm fat, 2.1 gm sat fat, 29 gm carb, 2.7 gm fiber.

Ingredients

• 3 3/4-inch-thick slices of rustic white bread (4 cups)
• 3 ounces soft silken tofu
• 1/4 cup basil leaves
• 2 tablespoons canola oil
• 1 tablespoon Champagne vinegar
• 1/2 small shallot coarsely chopped
• Kosher salt and freshly ground black pepper
• 4 slices of bacon cut crosswise into 1/2-inch strips (4 ounces)
• 1 head butter lettuce torn into bite-size pieces (about 5 cups)
• 1 cup red cherry tomatoes halved
• 1 cup yellow pear tomatoes halved

Details

Servings 1
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS

Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.

Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.

In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.