BLT Salad with Crostini
BLTs have been a part of the American food experience for decades, but crostini, savory grilled bread slices topped with tomato and garlic, is a more recent addition to our dining vocabulary and an inspired sidekick to the legendary combo.
1/3 cup fat-free mayonnaise
dressing or salad dressing
4 tablespoons milk
3 tablespoons chopped oil-packed dried tomatoes, drained
1 clove garlic, minced
12 thin slices baguette-style French bread
6 cups torn mixed salad greens
3 plum tomatoes, seeded and chopped (1 cup)
1 small cucumber, halved lengthwise and thinly sliced
1/2 cup cubed Muenster or mozzarella cheese (2 ounces)
8 slices turkey bacon, crisp-cooked, drained, and crumbled
1. For dressing, in a blender container or food processor bowl, combine
mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside.
2. Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside.
3. Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices. Makes 4 servings.
Nutrition facts per serving: 236 calories, 12 g total fat, 5 g saturated fat, 33 mg cholesterol, 913 mg sodium, 22 g carbohydrate, 2 g fiber, 13 g protein, 12% vitamin a, 31% vitamin c, 14% calcium, 10% iron.
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