Tuesday, August 10, 2010


Oh, Yum.

Tonight, I made our version of Cooking Light's BLT Bread Salad. I wish I had photos to show you! It was a gorgeous bowl full of greens and fresh onions and tomatoes, drizzled with dressing. After refraining from pork for years, the bacon was a splurge and gesture of love to the men of the house. They gobbled this up and O even muttered that it was, "awesome," between gargantuan bites, of course.

BLTOC Salad (Bacon, Lettuce, Tomato, Onion, Crouton)

6 cups (1/2 inch) cubed firm bread (we used 1/2 a loaf of sesame)

1/4 cup white wine vinegar
2 Tablespoons apple cider vinegar
3 Tablespoons purified water
3 Tablespoons mayonnaise
1 Tablespoon honey
1 Tablespoon olive oil
1/4 tsp. salt
freshly ground black pepper to taste
dash of ground red pepper

6 cups torn greens
4 cups chopped tomato (about 2 tomatoes)
4 thinly sliced green onions
6 bacon slices, cooked and crumbled
sliced avocado, optional

1. Preheat oven to 400.
2. Put cubed bread in a single layer on a jelly roll pan (or stone). If using a pan, spray lightly with cooking oil. Bake at 400 for 10 minutes or until golden.
3. Combine dressing ingredients in a large bowl, stirring with a whisk (if you want one bowl. Otherwise, mix dressing separately; we didn't use this much).
4. Add toasted bread, greens, tomatoes and onions to the bowl. Toss gently to coat and serve immediately.

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