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Kathy's Blt Salad

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Why I Love This Recipe

Adapted from "Cooking Thin with Chef Kathleen," by Kathleen Daelemans (Houghton Mifflin, 2002).

Per serving: 367 calories; 19g fat (47 percent calories from fat); 5g saturated fat; 22mg cholesterol; 14g protein; 35g carbohydrate; 8g sugar; 7g fiber; 398mg sodium; 189mg calcium; 1385mg potassium.

Ingredients You'll Need

1 1/4 pounds small white or red new potatoes
3 tablespoons olive oil, divided
Ground black pepper
3 medium tomatoes, cored and cut into large chunks
1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil
8 slices center-cut bacon
12 cups loosely packed romaine lettuce or other salad greens (torn into pieces)

1/2 cup shredded mozzarella cheese made with 2 percent milk


Preheat oven to 425 degrees.

Cut larger potatoes into quarters and smaller ones into halves.

Place potatoes in a zip-top bag with 1 tablespoon olive oil and seal the bag.

Shake and toss the bag until potatoes are evenly coated.

Pour potatoes onto a baking sheet; add salt and pepper to taste.

Roast, turning once, about 30 minutes, until potatoes are golden.

Place tomato chunks in a large bowl.

To make dressing, whisk together remaining 2 tablespoons olive oil, balsamic vinegar and basil in a small bowl.

If desired, season with salt and pepper.

Pour about one-fourth of dressing over the tomatoes and set aside.

In a large nonstick pan over medium-high heat, cook bacon until brown and crispy.

Drain bacon on paper towels, then crumble it.

Divide roasted potatoes among four serving plates. Add salad greens to bowl with tomatoes; add remaining dressing and toss to combine.

Arrange salad over potatoes.

Top with bacon and sprinkle with mozzarella.

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