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Grains: Heart Healthy Italian Bread Salad

Source of Recipe

American Bakers Association


List of Ingredients

Seasoned Bread Cubes
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
Small loaf Italian or sourdough bread, cubed
Olive oil-flavored cooking spray

Dressing:

1/2 cup reduced-fat mayonnaise
1/4 cup reduced-fat chicken broth
1 hard-boiled egg
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Cracked pepper to taste
Place in blender and blend until smooth.

Salad:

Large head of Romaine lettuce, torn
Small jar roasted red peppers packed in water, drained and diced
1/4 cup freshly grated Parmesan cheese




Recipe

Preheat oven to 350¼F. Mix together garlic powder and oregano and add to a bowl with cubed bread; lightly toss. Place bread cubes in single layer on baking sheet. Lightly spray bread with olive oil-flavored cooking spray. Bake until croutons are golden brown.

In large salad bowl, toss together Romaine, peppers, dressing and croutons. Sprinkle salad with Parmesan cheese. Serve.

YIELD: 4 Servings

Approximate Nutritional Analysis (per serving): 386 calories; 14 g fat; 52 g carbohydrates; 13 g protein; 65 mg cholesterol; 1597 mg sodium; 5 g fiber; 58 mcg folate