Main Dishes
BLT Salad with Buttermilk Dressing
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Ingredients
8 strips bacon (8 ounces)
½ baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
coarse salt and ground pepper
1/3 cup Lehigh Valley Dairies Buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce hearts, chopped
1 pint cherry tomatoes, halved
Directions
Preheat oven to 375°. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain. Cool, and then crumble into large pieces.
Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together Lehigh Valley Dairies Buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.
Per serving: 355 calories; 17.9 grams fat; 11.9 grams protein; 38.4 grams carbohydrates; 3.4 grams fiber
Note: Storing croutons: Cool completely before transferring to an airtight container. Keep for up to 3 weeks at room temperature.
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