BLT Salad in a Jar

Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.

Recipe for original Recipe: www.eatingwell.com

Ingredients

  • 4 medium tomatoes, divided
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons minced chives, or scallion greens
  • 2 teaspoons distilled white vinegar
  • ¼ teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 5 cups chopped hearts of romaine lettuce
  • 8 slices Jennio’s turkey bacon, cooked and crumbled

Preparation

  1. 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.
  2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. 
  3. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
  4. Layer in the jars, Dressing, Tomatoes, Cheese, Bacon and Lettuce
Nutrition Facts
Servings 4.0
calories 174
Total Fat 6 g 8 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 15 mg 5 %
Sodium 310 mg 13 %
Potassium 520 mg 15 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 4 g 16 %
Sugars 2 g
Protein 8 g 16 %
Vitamin A 122 %
Vitamin C 12 %
Calcium 8 %
Iron 12 %