One BLT sandwich eats up about half of your calorie intake for the whole day.

A compromise is in order. If the bread and mayo are skipped, a BLT on my dinner table can be a healthy meal.

So how about turning that BLT into a salad instead of a sandwich? This recipe is adapted from chef Kathleen Daelemans' BLT Salad.

This recipe tosses some roasted potatoes in with the rest of the salad, but if you're trying to cut down on carbs, you can leave them out and add more lettuce and tomatoes instead.

Daelemans' dressing calls for olive oil. Even though it's a healthy oil, it still packs plenty of fat and calories, so cut the amount of olive oil in half and added more balsamic vinegar to save about 230 calories and 27 fat grams.

The original recipe includes blue cheese, but I think mozzarella cheese makes a better match for this salad. Switching to mozzarella cheese made with 2 percent milk trims 80 calories and 8.5 fat grams from this salad.

I buy center-cut bacon instead of the regular kind to shave off an extra 64 calories and 8 fat grams.

Daelemans roasts a sweet onion along with the potatoes, but this one leaves the onion out.

Kathy's BLT salad

1¼ pounds small white or red new potatoes

3 tablespoons olive oil, divided

Salt and black pepper to taste

3 medium tomatoes, cored and cut into large chunks

¼ cup balsamic vinegar

1 tablespoon chopped fresh basil

8 center-cut bacon slices

12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed

½ 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 and add salt and pepper to taste. Bake, turning once, for about 30 minutes or until potatoes are golden.

Place tomato chunks in a large bowl. To make dressing, whisk together remaining olive oil, balsamic vinegar and basil in a small bowl. Season with salt and pepper if desired. 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 the bacon on paper towels, then crumble it.

Divide the roasted potatoes among four serving plates. Place the salad greens in a bowl with tomatoes and toss with the remaining dressing. Arrange the salad on the serving plates, top with bacon crumbles and sprinkle with mozzarella cheese.