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Salad: Italian Bread Salad

Source of Recipe

Light & Tasty Magazine – K. Hufstedler; TX

Italian Bread Salad
Plan ahead…needs to stand for 30 minutes

Exchanges
WW Points
Serves: 2

1 c. cubed fresh tomato
2 T. minced fresh basil…or…2 tsp. dried basil
1 T. chopped green onion
2 tsp. olive…or…canola oil
2 tsp. balsamic vinegar
1/8 tsp. salt
1-1/4 c. French…or…sourdough bread
2 T. minced fresh parsley

In a bowl, combine the first 6 ingredients. Cover and let stand for 30 minutes. Place bread cubes ina 15-in. x 10-in. x 1-in. baking pan. Bake at 325º for 8-10 minutes or until lightly browned, stirring occasionally. Stir in tomato mixture. Add parsley. Serve immediately.

One 1-cup serving equals: 168 calories…6 gm fat (1 gm saturated)…0 cholesterol…387 mg sodium…25 gm carbohydrate…2 gm fiber…4 gm protein ++++ Exchanges: 1-1/2 starch…1 vegetable…1 fat ++++ WWP: 3