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Italian Crouton Salad

Italian Crouton Salad

Italian Crouton Salad


Makes 6 servings


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


  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

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