BLT Bread Salad

By Pollin

Ingredients

• 1/3 * 1/3 cup nonfat buttermilk
• 2 * 2 tablespoons reduced-fat mayonnaise
• 2 * 2 teaspoons extravirgin olive oil
• 1 * 1 teaspoon white wine vinegar
• 1 * 1 teaspoon Dijon mustard
• 1/2 * 1/2 teaspoon freshly ground black pepper
• 1/8 * 1/8 teaspoon kosher salt
• 1/8 * 1/8 teaspoon ground red pepper
• 2 * 2 garlic cloves, minced
• 3 * 3 slices center-cut bacon
• 4 * 4 cups chopped plum tomato (about 6)
• 4 * 4 cups (1-inch) cubed Italian bread, toasted
• 3 * 3 cups torn romaine lettuce
• 1 * 1 cup vertically sliced onion

Preparation

Step 1

Combine first 9 ingredients in a large bowl, stirring with a whisk. Set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Crumble bacon, and set aside. Add reserved drippings to bowl; stir with a whisk. Add bacon and remaining ingredients; toss well.