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Jalapeño-Lime Chicken
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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
