Before I tell you about this BLT bread salad, I'd like thank you to Pam for following my blog!
BLT Bread Salad for Magazine Monday - This is from the latest edition of Cooking Light Magazine.
It’s a deconstructed BLT……….wonderfully easy side salad with big return on flavor and aesthetically pleasing………. (on the first day)
Ingredients are simple! See below....
6 oz.French bread baguette, cut into ½ inch cubes
4 slices hickory smoked bacon
1 tablespoon olive oil
¼ cup red wine vinegar
¼ teaspoon freshly ground pepper
1/8 teaspoon salt
6 cups torn romaine lettuce
1 ½ pounds plum tomatoes, cut into ½ inch wedges
3 green onions, thinly sliced
½ cup (2 ounces) crumbled feta cheese
Preheat oven to 350 F ( 175 C)
Layer bread on baking sheet; coat with cooking spray. Bake at 350 for 18 minutes until toasted.
Cook bacon then remove from pan, reserving 1 tablespoon drippings. Cut bacon into little pieces. Stir oil into pan with drippings. Remove from heat. Stir in vinegar, pepper and salt.
Combine lettuce, tomatoes and onions in large bowl. Drizzle with vinaigrette. Add bread, toss well. Sprinkle with bacon and cheese and serve!
It was paired up with grilled Italian sausage and black beans and rice.
This was sooooo good. But there was some leftover and we had it the second night. No, no, no.....we didn't actually get any because my first bite was so bad, So Bad, that I actually spit it out in my bowl! Really! I hate to even admit this...what awful behavior...but I was not about to swallow that sour mess (Hey! No snickering!)
Seriously.....it is a wonderful salad to have fresh but it didn't serve us a second evening. Maybe it was the vinegar sitting around with everything but geez...
Is it a keeper? I don't know. I am on fence with it because it made a nice side salad with oomph....not just a boring green salad...if I can figure a way to make it for one night.
Anyway..this is my submission for Magazine Monday. Sending it to the lovely Ivonne at Cream Puffs in Venice.
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