Roasted BLT Salad

4 slices bacon

1 C. cherry tomatoes

6 tsp. olive oil

1/2 baguette, cut into 1 1/2-inch cubes

1 head romaine lettuce, quartered lengthwise

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat oven to 400 degrees F. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside. Meanwhile, line a 15x10x1-inch baking pan with foil. Add cherry tomatoes; toss with 2 tsp. of the olive oil. Bake, uncovered, for 10 minutes. Transfer tomatoes and their juices to a medium bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with 2 tsp. of the olive oil. Return pan to oven; bake 5 minutes or until bread is golden and romaine is browned on edges. Add bread to the medium bowl with the tomatoes. Toss gently to combine. Let stand 5 minutes to allow bread to absorb some of the tomato juices. Transfer tomatoes, bread, romaine, and bacon to a serving platter. Drizzle with remaining 2 tsp. olive oil. Sprinkle with salt and pepper.

 

Yield: 4 servings

Calories: 258

Fat: 10g

Fiber: 2g