Who doesn’t love a BLT sandwich? Those watching their waistlines, however, might want to rehab this ever-popular meal by swapping the bread for a few croutons and adding a bit more protein and less fat. How do you do that, you ask? It’s simple…use the sandwich toppings atop a big salad so that you can ditch the carb-heavy baguette. Make you own croutons by toasting just a slice or two of bread so that you still have the crunch-factor. Hard boil a few eggs and use the whites for added protein, add in some avocado for healthy fat and use turkey bacon, and all of a sudden you have a lean meal that has balanced ratios of protein, fat and carbs while still providing your senses and palate with the nostalgia of a BLT.
Ingredients:
- 1 head Romaine lettuce
- 1 cup cherry tomatoes
- 8 hard boiled eggs, yolks removed from 4 eggs, then sliced
- 1/2 avocado cubed
- 8 slices low-fat, less sodium, nitrate-free turkey-bacon
- 2 slices of bread, cubed
- Pam Spray
- Garlic Powder
Dressing: (Use a low-fat vinaigrette, or make your own whisking together the following ingredients)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons Dijon mustard
- 2 teaspoons agave
- 2 teaspoons Extra Virgin Olive Oil
- Garlic Powder
- pepper
Directions:
Preheat oven to 400 degrees. Spray bread cubes with Pam and sprinkle with garlic powder. Bake for 10 minutes or until browned and crouton-like. Cook bacon according to directions, then crumble and set aside. Toss lettuce, tomatoes and avocado together with dressing. Plate, and then top each salad with one sliced egg and one sliced egg white, croutons and bacon. Serves 4.
