Oh my goodness! This salad is destine to become one of my favorites. The creamy tomato-and-chive dressing is delicious. And talk about fast and easy, the most time consuming part was baking the croutons and frying the bacon. Besides the yummy, creamy dressing, the best part of this salad was I was able to use some of the tomatoes and chives we grew in the backyard.
The only change I made was I added 2 more slices of bacon because Dean and I were having this for dinner.
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.
1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced chives or scallion greens
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled
Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
Makes 4 servings, about 1 1/4 cups each
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
NUTRITION INFORMATION: Per serving: 151 calories; 6 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 20 g carbohydrate; 5 g protein; 4 g fiber; 306 mg sodium; 555 mg potassium.
Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Folate (30% dv), Potassium (16% dv).
EATINGWELL, July/August 2007