Tossed Salad with Home Made Croutons
Related Recipes
(Makes 6 servings)
| 2 | cups, 4 ounces ( 120 g) country-style day old bread cut into 1 inch (2.5 cm) cubes |
| olive oil cooking spray |
| 1/2 | teaspoon ( 2.5 ml ) fines herbes |
| 5 | cups (336 g) crisp salad greens |
| 1 | cup (56 g) arugula leaves |
| 1 | 6-ounce (180 g) red bell pepper, seeded and thinly sliced |
| 1 | large red pearl onion, 2 ounces (60 g), thinly sliced |
| Dressing: |
| 2 | tablespoons (30 ml) fresh lemon juice |
| 2 | tablespoons (30 ml) balsamic vinegar |
| 2 | tablespoons (30 ml) olive oil |
| 1/8 | teaspoon (0.6 ml) garlic powder |
| 1 | teaspoon (5 ml) crushed dried basil |
| 1/2 | teaspoon (2.5 ml ) salt (optional) |
| freshly ground pepper |
- Preheat oven to 350°F (180°C), Gas Mark 4. Pace the bread cubes in a single layer and spray with cooking spray. Sprinkle with herbes, spray lightly again, and bake until browned, about 10 to 15 minutes. Set aside
- Place the salad greens and arugula in a salad bowl. Top with red pepper slices, onion rings and croutons.
- Place the dressing ingredients in a covered jar. Shake vigorously until well combine. Drizzle enough dressing over the salad to just coat. Toss and serve immediately.
| Per serving: | 117 calories (40% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 117 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 bread/starch, 1 vegetable), 1 fat |
Newest Reviews for Tossed Salad with Home Made Croutons
There are no reviews for this recipe.
Log in or register to review this recipe.
