BLT Salad with Buttermilk Dressing

By mageed

Ingredients

• 8 strips bacon
• 1/2 baguette sliced into 3/4 inch cubes, about 4 cups
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1/3 cup buttermilk
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons cider vinegar
• 1 scallion, thinly sliced
• 1 pound romaine-lettuce hearts, chopped
• 1 pint cherry tomatoes, halved

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel lined plate to drain. Cool, then crumble into large pieces.
2. Make croutons: Toss bread with oil and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
3. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar and scallion; season with salt and pepper. Add lettuce, tomatoes and croutons, toss to coat with dressing.