BLT Bread Salad

  • 8oz. whole wheat sourdough bread, cut into 1/2-inch cubes
  • Cooking spray
  • 1/4 C white wine vinegar
  • 2 Tbs. water
  • 2 Tbs. fat-free mayonnaise
  • 2-1/2 tsp. sugar
  • 4 tsp. extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. ground red pepper
  • 12 C torn curly leaf lettuce
  • 2 C chopped, seeded tomato
  • 2 Tbs. thinly sliced green onions
  • 4 bacon slices, cooked and crumbled

Preheat oven to 400.

Place bread cubes in a single layer on a jelly-roll pan. Lightly coat bread cubes with cooking spray. Bake at 400 for 10 minutes or until golden, stirring once.

Combine vinegar and 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.

Date Added:September 01, 2005
Course:Main Course

Bake, Assemble


Core (Plus points for bread & bacon + 1 oil)