12 slices bacon
½ baguette (8 ounces), sliced into 1/2-inch cubes
2 tablespoons extra virgin olive oil
Salt and pepper
½ cup buttermilk
½ cup whole fat plain yogurt
1 tablespoon cider vinegar
1 teaspoon minced chives
1 teaspoon fresh thyme leaves
1 teaspoon minced basil leaves
1 teaspoon minced parsley leaves
1 cup loosely packed baby spinach leaves
1 head romaine, chopped (can substitute with Bibb, green leaf, or any head lettuce)
2 small tomatoes, cored and diced
Preheat oven to 375 degrees.
Fry bacon in a large skillet over medium heat. Transfer to a paper-towel lined plate to drain. Cool, then crumble into large pieces.
To make croutons, toss baguette with oil and season with salt and pepper. Spread evenly on a baking sheet and bake until golden brown, tossing halfway through, 15 to 20 minutes.
In a small bowl, whisk together buttermilk, yogurt, vinegar, herbs; season with salt and pepper.
Mix together baby spinach and chopped lettuce in a large salad bowl. Divide among 6 salad bowls then top each with tomatoes, croutons, and bacon. Drizzle dressing over the top.
Recipe by: Beth Blessing, Green BEAN Delivery Chief Nutritionist