BLT Salad Cost per serving: $1.95

This classic sandwich-turned-salad is a great, easy weekday meal option. Feel free to use turkey bacon if you want to lighten up this hearty dish.








































3 cups cubed country bread (3/4-inch cubes)

2 tablespoons olive oil

Salt

3 large eggs

8 slices bacon

1/4 cup reduced-fat mayonnaise

1 tablespoon lemon juice

1 head iceberg or butter lettuce, chopped

1 large tomato, cut into wedges

Preparation

1. 1. Preheat oven to 350ºF. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.
2. 2. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.
3. 3. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.
4. 4. In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.