BLT Salad with Creamy Dijon Dressing and Garlic Herb Butter Croutons
Ingredients
For the Salad:
- 1 small head romaine lettuce, washed and dried
- 2 tomatoes, cut in wedges
- 6 radishes sliced, optional
- ½-pound bacon, crisply cooked and crumbled
For the Garlic and Herb Butter Croutons:
- 6 slices day old bread, cubed
- 2 cloves garlic, minced
- 2 tbsp. fresh herbs, chopped
- ¼ cup butter, melted
For the Creamy Dijon Dressing:
- ½ cup low fat mayonnaise
- 2 tbsp. Dijon mustard
- 3 tbsp. honey
- 2 tbsp. apple cider vinegar
- Pinch salt and pepper
Instructions
- Assemble all of the salad ingredients into 4 individual serving plates.
To prepare the garlic and herb butter croutons:
- Pre-heat oven to 350°F.
- Place the bread cubes, on a baking sheet, and bake for 10 to 15 minutes or until the cubes are golden brown and crispy.
- Toss them a couple times during the baking time.
- When done, remove the croutons from the oven and set aside.
- In a small saucepan, combine the garlic, melted butter and garlic and cook, over low heat, for just a few minutes until the garlic softens.
- Add the chopped herbs.
- Pour over the baked croutons and toss well.
- Divide the croutons evenly over the prepared salad plates.
To prepare the creamy Dijon dressing:
- In a small bowl, add all of the dressing ingredients and whisk together well.
- If time permits, let the dressing sit in the refrigerator for an hour or so before serving.
- Drizzle the dressing over the salad and croutons just before serving.