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BLT Salad with Buttermilk Dressing

  • 4servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 slices bacon (8 ounces total)

  2. 1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)

  3. 2 tablespoons olive oil

  4. Coarse salt and ground pepper

  5. 1/3 cup buttermilk

  6. 3 tablespoons reduced-fat mayonnaise

  7. 2 tablespoons cider vinegar

  8. 1 scallion , thinly sliced

  9. 1 pound romaine -lettuce hearts, chopped

  10. 1 pint cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. 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. Sprinkle with bacon.

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