Description
The ever-popular BLT sandwich is transformed into a salad! Inspired by Half & Half Restaurant
Ingredients
Scale
- 6 oz. French bread baguette, cut into 1/2 inch cubes (I used 5 small rolls, cut into cubes)
- Cooking Spray
- 4 slices smoked bacon
- 1 tbsp (15 ml) olive oil
- 1/4 cup (2 oz) red wine vinegar
- 1/4 tsp (1 ml) freshly ground black pepper
- 1/8 tsp (.5 ml) salt
- 6 cups (900g) torn romaine lettuce
- 1 1/2 lbs plum tomatoes, cut into 1/2 inch wedges
- 3 green onions, thinly sliced
- 1/2 cup (2 oz.) feta cheese, crumbled
Instructions
- Preheat oven to 350F. Cover a baking sheet with foil and place bread cubes on it. Spray with cooking spray and bake for 15-18 minutes, until toasted.
- In a large nonstick skillet over medium heat, cook bacon until crisp. Remove from pan and set aside. Reserve 1 tbsp bacon drippings and add oil to the pan. Remove from heat and stir in vinegar, pepper, and salt.
- Crumble bacon and toss with lettuce, tomatoes, and onions. Drizzle with vinaigrette and toss with bread cubes. Top with cheese and serve immediately.
- Prep Time: 30 mins