TLC Cooking "Italian Crouton Salad"

Italian Crouton Salad

Italian Crouton Salad

YIELD Makes 6 servings
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INGREDIENTS

6	ounces French or Italian bread
1/4	cup plain nonfat yogurt
1/4	cup red wine vinegar
4	teaspoons olive oil
1	tablespoon water
3	cloves garlic, minced
6	medium (about 12 ounces) plum tomatoes
1/2	medium red onion, thinly sliced
3	tablespoons slivered fresh basil leaves
2	tablespoons finely chopped fresh parsley
12	leaves red leaf lettuce or 4 cups prepared Italian salad mix
2	tablespoons grated Parmesan cheese

PREPARATION:

Preheat broiler. To prepare croutons, cut bread into 3/4-inch cubes. Place in single layer on baking sheet. Broil, 4 inches from heat, 3 minutes or until bread is golden, stirring every 30 seconds to 1 minute. Remove from baking sheet; place in large bowl.
Whisk together yogurt, vinegar, oil, water and garlic in small bowl until blended; set aside. Core tomatoes; cut into 1/4-inch-wide slices. Add to croutons along with onion, basil and parsley; stir until blended. Pour yogurt mixture over crouton mixture; toss to coat. Cover; refrigerate 30 minutes or up to 1 day. (Croutons will be more tender the following day.)
To serve, place lettuce on plates. Spoon crouton mixture over lettuce. Sprinkle with Parmesan cheese.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

Serving Size:	about 1 cup salad plus 1/3 cup crouton mixture with 1 teaspoon cheese
Sodium	234 mg
Protein	6 g
Fiber	2 g
Carbohydrate	25 g
Cholesterol	2 mg
Saturated Fat	1 g
Total Fat	5 g
Calories from Fat	28 %
Calories	160

DIETARY EXCHANGE:

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