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BLT Bread Salad


Yield: 4 servings (serving size: about 2 cups)
From Cooking Light
8 points plus

Calories: 315
Fat: 14.4g
Saturated fat: 6g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 1.6g
Protein: 10.5g
Carbohydrate: 37.6g
Fiber: 4.7g
Cholesterol: 26mg
Iron: 3.3mg
Sodium: 788mg
Calcium: 116mg

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  • 6 ounces French bread baguette, cut into 1/2-inch cubes
  • Cooking spray
  • 4 slices hickory-smoked bacon
  • 1 tablespoon olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 6 cups torn romaine lettuce
  • 1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges
  • 3 green onions, thinly sliced
  • 1/2 cup (2 ounces) crumbled feta cheese



Step 1

1. Preheat oven to 350°.

2. Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.

3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Cut bacon into 1/2-inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.

4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.

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