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For a twist on this, instead of using bread and toasting it in the oven, skip the bread.
Wrap this delicious salad up in low-fat tortillas or serve with pita pockets.
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| BLT Salad |
Ingredients
(4 servings - 235 calories per serving)
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| 1/3 cup |
fat free mayonnaise |
| 1/4 cup |
milk |
| 2 tbsp |
oil-packed dried tomatoes (drained, chopped) |
| 1 clove |
garlic (minced) |
| 16 |
thin slices of baguette-style French bread |
| 6 cups |
mixed salad greens (torn into bite-size pieces) |
| 3 |
plum tomatoes (seeded, chopped) |
| 1 small |
cucumber (halved, thinly sliced) |
| 1/2 cup |
Muenster cheese (cubed) |
| 8 slices |
turkey bacon (crisp-cooked, drained, crumbled) |
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- In blender or food processor, combine mayonnaise, milk, dried tomatoes, and garlic.
- Cover and process until tomatoes and garlic are finely chopped and the mixture is well-blended.
- Put dressing in refrigerator to chill.
- Preheat oven to 450 degrees.
- Place bread slices on baking sheet.
- Place in oven on middle rack for 5 minutes.
- Turn slices.
- Spread a small amount of dressing on each slice.
- Return to oven for 3 minutes.
- Remove and set aside.
- In large mixing bowl, toss together salad greens, chopped plum tomatoes, cucumber, cheese, and bacon.
- Drizzle remaining dressing on salad mixture.
- Toss to lightly coat.
- Serve immediately with toast slices.
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