BLT Bread Salad
Laurie
ingredients
- 6 cups (1/2-inch) cubed French bread or other firm white bread (4 ounces)
- Cooking spray
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 2 tablespoons fat-free mayonnaise
- 2 1/2 teaspoons sugar
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 3 cups torn curly leaf lettuce
- 2 cups chopped, seeded tomato
- 2 tablespoons thinly sliced green onions
- 4 bacon slices, cooked and crumbled
directions
- 1
Preheat oven to 400°.
- 2
Place bread cubes in a single layer on a jelly-roll pan. Lightly coat cubes with cooking spray. Bake at 400° for 10 minutes or until golden, stirring once.
- 3
Combine vinegar and the next 7 ingredients (through red pepper) in a large bowl, stirring with a whisk. Add toasted bread cubes, lettuce and tomato; toss gently to coat. Sprinkle with onions and bacon. Serve immediately.
notes
Big Ben was larger than life from our vantage point on "The Eye" in London.
Source: Laurie Button
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