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Roasted BLT Salad

Makes: 4 servings
Prep 15 mins Bake 400° 15 mins
Roasted BLT Salad
Ingredients
  • 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
Directions

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.

Nutrition Facts (Roasted BLT Salad)
  • 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 (g) 123,
  • Cobalamin (Vit. B12) (g) 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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