Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.
1 1/4 cups each
1cupcubed whole-wheat country bread
2tspextra-virgin olive oil
4medium tomatoes, divided
2Tbspminced chives or scallion greens
2tspdistilled white vinegar
5cupschopped hearts of romaine lettuce
3center-cut bacon, cooked and crumbled
1pinchground pepper to taste
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.
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.
Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.