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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe. Ingredients:
6 ounces french bread baguette, cut into 1/2-inch cubes |
cooking spray |
4 slices hickory-smoked bacon |
1 tablespoon olive oil |
1/4 cup red wine vinegar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
6 cups torn romaine lettuce |
1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges |
3 green onions, thinly sliced |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Preheat oven to 350°.
2. Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Cut bacon into 1/2-inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.
4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.
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