Italian Crouton Salad Recipe
Ingredients
| 6 ounces French or Italian bread | ||
| 1/4 cup plain nonfat yogurt | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 4 Teaspoon | |
| Water | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Plum tomatoes | 6 Medium | |
| Red onion | 1/2 Medium, thinly sliced | |
| Basil leaves | 3 Tablespoon, slivered | |
| Parsley | 2 Tablespoon, finely chopped | |
| 12 leaves red leaf lettuce or 4 cups prepared Italian salad mix | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1. 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.
2. 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.
2. 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.
Chef
