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:
Fat
1
Vegetable
1-1/2
Starch
1
