BLT Salad
3/4 cup mayonnaise
4 slices bread (white, wheat, or gluten-free)
1 lb. bacon, cooked and chopped
2 tbsp. red wine vinegar
4 cups cherry tomatoes, halved
10 oz. romaine lettuce, chopped
salt and pepper to taste
Spread mayonnaise on both sides of bread slices and transfer to a baking sheet.  Bake at 475 for 8-10 minutes or until golden.  Let cool 5 minutes, then cut into 1" croutons.  Whisk remaining 1/2 cup mayonnaise and vinegar in a large bowl.  Add lettuce, bacon, and cherry tomatoes and toss with dressing.  Top with croutons, season with salt and pepper, and serve.
Source: From
Free of the Following Allegens: Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat