Italian Crouton Salad
|Italian bread/French bread||6 Ounce|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Plum tomatoes||12 Ounce (6 Medium)|
|Red onion||1⁄2 Medium, thinly sliced|
|Basil leaves||3 Tablespoon, slivered|
|Finely chopped fresh parsley||2 Tablespoon|
|Red leaf lettuce leaves/4 cups prepared italian salad mix||12|
|Grated parmesan cheese||2 Tablespoon|
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.