The Good News To make this Italian-style salad, Joy Manning tosses cubes of bread with just a little B (bacon) and lots of healthy L (soft butter lettuce) and T (small yellow and red tomatoes). Instead of mayonnaise, she blends the basil-inflected dressing with protein-rich soft tofu. More Main-Course Salads
How to Make It
Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.
Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.
In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.
Notes
One Serving 261 cal, 13 gm fat, 2.1 gm sat fat, 29 gm carb, 2.7 gm fiber.