Wednesday, January 30, 2008

BLT Salad

This comes from America's Test Kitchen

3/4 cup Mayonnaise
4 (1-inch thick) slices Italian bread
12 slices thick-sliced bacon, chopped
3 Tablespoons red wine vinegar
4 cups cherry tomatoes, halved
10-oz bag chopped romaine lettuce

1. Adjust oven rack to middle position and heat oven to 475.
2. Spread 1/4 cup mayo over both sides of bread slices and transfer to baking sheet.
3. Bake until golden brown, 8 to 10 minutes.
4. Let cool 5 minutes, then cut into 1-inch croûtons

5. Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
6. Transfer to paper towel-lined plate. Discard drippings.

7. Whisk remaining 1/2 cup of mayo and vinegar in large bowl.
8. Add bacon, tomatoes, lettuce, and croûtons. Toss to combine.
9. Season with salt and pepper. Serve.

YIELD: 4 servings
NOTES: I didn't have mayo and don't normally use mayo. So, I substituted the mayo and vinegar for 2 T Miracle Whip. I also didn't make the croûtons as they quickly add up in WW Points.



My version:

2 T Miracle Whip
12 slices thick-sliced bacon, chopped
4 cups cherry tomatoes, halved
10-oz bag chopped romaine lettuce

1. Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
2. Transfer to paper towel-lined plate. Discard drippings.

3. Combine bacon, tomatoes, and Miracle Whip.
4. Add lettuce. Toss to combine.
5. Season with salt and pepper. Serve.

YIELD: 4 servings
POINTS (per serving): 6

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