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For a complete meal, add 2 cups (500 mL) of sliced, grilled chicken or 4 pieces grilled salmon.
Ingredients
| 2 cups | 1-inch (2.5 cm) cubed crusty bread | 500 ml |
| 1 tbsp | olive oil | 15 ml |
| 1/4 tsp | coarse salt | 1 ml |
| 1/4 tsp | fresh cracked pepper | 1 ml |
| 4 | strips of bacon | 4 |
| 4 cups | chopped romaine lettuce hearts | 1 l |
| 4 cups | chopped Boston lettuce | 1 l |
| 2 | Ontario peaches, pitted and cut into wedges | 2 |
| Dressing: | ||
|---|---|---|
| 1/4 cup | fresh lemon juice | 50 ml |
| 1/4 cup | low-fat mayonnaise | 50 ml |
| 1/4 cup | fresh grated Parmesan cheese | 50 ml |
| 2 | anchovy filets | 2 |
| 1 | clove garlic, smashed | 1 |
Directions
Preheat the oven to 375F (190C).
Arrange bread on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, about 12 to 15 minutes. Remove from oven and let cool.
In large skillet, cook bacon over medium high heat until crispy. Drain on paper-towel lined plate and cool. Crumble.
In a large bowl, toss romaine, Boston lettuce and peaches. Set aside.
In blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets and garlic. Blend on high until smooth.
Toss croutons and bacon with lettuce mixture. Drizzle with dressing; toss and serve immediately.
Nutritional Info
PER SERVING: about 310 cal, 13g pro, 8g total fat (2g sat fat), 48g carb, 4g fibre, 10mg chol, 830mg sodium. %RDI: iron 20%, calcium 15%, vit A 50%, vit C 35%
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