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BLT Salad with Creamy Dijon Dressing and Garlic Herb Butter Croutons

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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.