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- 4 slices bacon
- 1 cup cherry tomatoes
- 6 teaspoons olive oil
- 1/2 baguette, cut into 1 1/2-inch cubes
- 1 head romaine lettuce, quartered lengthwise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Preheat oven to 400 degrees F. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside.
2. Meanwhile, line a 15x10x1-inch baking pan with foil. Add cherry tomatoes; toss with 2 tsp. of the olive oil. Bake, uncovered, for 10 minutes. Transfer tomatoes and their juicesto a medium bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with 2 tsp. of the olive oil. Return pan to oven; bake 5 minutes or until bread is golden and romaine is browned on edges.
3. Add bread to the medium bowl with the tomatoes. Toss gently to combine. Let stand 5 minutes to allow bread to absorb some of the tomato juices. Transfer tomatoes, bread, romaine, and bacon to a serving platter. Drizzle with remaining 2 tsp. olive oil. Sprinkle with salt and pepper.
- Servings Per Recipe 4,
- cal. (kcal) 258,
- Fat, total (g) 10,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 31,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 8,
- vit. A (IU) 7786,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 123,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 647,
- Potassium (mg) 365,
- calcium (mg) 35,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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