Italian Crouton Salad the Editors of Publications International, Ltd.
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|
|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|
- 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.
|Serving Size:||about 1 cup salad plus 1/3 cup crouton mixture with 1 teaspoon cheese|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||28 %|
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