Blt Salad

• 3 cups cubed country bread (3/4-inch cubes)
• 2 tablespoons olive oil
• Salt
• 3 large eggs
• 8 slices bacon
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 1 head iceberg or butter lettuce, chopped
• 1 large tomato, cut into wedges

1. Preheat oven to 350u0b0F. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.
2. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.
3. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.
4. In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.

country bread, olive oil, salt, eggs, bacon, mayonnaise, lemon juice, head iceberg, tomato

Taken from www.myrecipes.com/recipe/blt-salad (may not work)