Serves: 6

Ingredients:
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup sandwich spread
1 teaspoon sugar
salt and pepper to taste
1 cup bacon bits, cooked until crisp
2 cups tomato wedges
4 cups iceberg lettuce, torn into bite size pieces
1 small white onion, sliced thinly
1 1/2 cups garlic croutons
1/2 cup grated Parmesan cheese, optional

For the garlic croutons:
4 slices of 1/2-inch thick bread (white loaf, wholewheat, French bread or any bread of choice)
1/4 cup butter or margarine
1/8 teaspoon garlic salt or salt with 1 clove minced fresh garlic
1 teaspoon parsley flakes,freshly minced or dried

Method:
In a small jar, combine the garlic, vinegar, oil, sandwich spread, sugar, salt and pepper. Cover tightly and shake until thoroughly mixed. Chill in the refrigerator.

In a salad bowl, toss together the bacon bits, tomato wedges, torn lettuce and sliced onion.

Pour the dressing over the vegetables and toss lightly to coat. Divide salad in individual bowls and top with croutons.

Sprinkle Parmesan cheese, if desired. Serve chilled.

Make the garlic croutons:
Preheat oven to 300°F (150°C).

Remove the crusty edges of the bread with a serrated knife. In a small bowl, mix butter and garlic salt or salt with minced
garlic. Spread on one side of each slice of bread, Sprinkle with parsley flakes or desired herbs.

Slice bread into cubes. Spread the cubes in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry.

Take out of oven and cool on a dish or wire rack. bits are avaie fr the frozen fcxxis section of supeTnarkets.

BLT Salad with Croutons Recipe