Prep Time : 25 minutes
Cook Time :  Aprox. 20 minutes
Yield : 4 servings, about 1 1/4 cups each

Ingredients:

Croutons

1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil

Dressing
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced chives, or scallion greens
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
Freshly ground pepper, to taste

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Salad

5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled

Directions:

Preheat oven to 350°F.

Toss bread with oil and spread on a baking sheet.

Bake, turning once, until golden brown, 15 to 20 minutes.

Cut 1 tomato in half.

Working over a large bowl, shred both halves using the large holes on a box grater.

Discard the skin.

Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.

Chop the remaining 3 tomatoes.

Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat.

Sprinkle with bacon.

Nutrition:

151 calories; 6 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 306 mg sodium; 555 mg potassium. Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Folate (30% dv), Potassium (16% dv). Carbohydrate Servings: 1 Exchanges: 1 starch, 1 vegetable, 1 fat

My notes:  

This tastes too good to be good for you.  We serve this with one serving whole wheat pita bread as I don't usually make the croutons.

Recipe found on: http://www.eatingwell.com