1 1/4 cups each
  • 1cupcubed whole-wheat country bread
  • 2tspextra-virgin olive oil
  • 4medium tomatoes, divided
  • 3Tbspreduced-fat mayonnaise
  • 2Tbspminced chives or scallion greens
  • 2tspdistilled white vinegar
  • 1/4tspgarlic powder
  • 5cupschopped hearts of romaine lettuce
  • 3center-cut bacon, cooked and crumbled
  • 1pinchground pepper to taste
  1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
  2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
  3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
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