BLT Bread Salad

By á-4131

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

Ingredients

• 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

Preparation

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.