Italian Crouton Salad Photo
Italian Crouton Salad
Yield: Makes 6 servings
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:
1.
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.

2.
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.)

3.
To serve, place lettuce on plates. Spoon crouton mixture over lettuce. Sprinkle with Parmesan cheese.



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:
Fat 1
Vegetable 1-1/2
Starch 1


This recipe appears in: Italian

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