Chopped Salad on Bruschetta
(makes 4 servings)
|4||1/4-inch slices of French or Sourdough bread|
|1||clove garlic, peeled and halved|
|1||small red onion, 3 ounces (90 g) finely diced|
|1||medium tomato, 5 ounces (150 g) finely diced|
|1||medium cucumber, peeled, seeded, and diced|
|1/2||cup (30 g) assorted fresh herbs such as basil, chives, dill, flat-leaf parsley, or tarragon), minced|
|2||teaspoons (10 ml) olive oil|
|freshly ground pepper|
- Grill or toast bread on both sides until golden and crisp. Rub hot bread on one side with garlic. Place bread slices on a individual salad plates. Set aside.
- In a bowl combine onion, tomato, cucumber, herbs, olive oil, and salt (if using).
- Spoon a quarter of the mixture onto each slice of bread. Season each with freshly ground pepper. Serve at once.
|Per serving:||81 calories (31% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated fat), 12 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 82 mg sodium|
|Diabetic exchanges:||1 carbohydrate (1/2 bread/starch, 1 vegetable), 1/2 fat|