![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/Roasted-BLT-Salad.jpg\")
<\/a><\/p>\n4 slices bacon<\/p>\n
1 C. cherry tomatoes<\/p>\n
6 tsp. olive oil<\/p>\n
1\/2 baguette, cut into 1 1\/2-inch cubes<\/p>\n
1 head romaine lettuce, quartered lengthwise<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/4 tsp. ground black pepper<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 258<\/p>\n
Fat: 10g<\/p>\n
Fiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n
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