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 |
| salt (optional) |
| 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 |
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