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Chicory Salad with Creamy Garlic Dressing

Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 1/4 cups (3/4-inch) cubed Italian bread (about 3 ounces)
  • 1 1/2 teaspoons olive oil
  • 3/4 cup nonfat cottage cheese
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 large garlic clove, peeled
  • 4 1/2 cups tightly packed torn chicory (curly endive)
  • 4 1/2 cups tightly packed torn romaine lettuce
  • 2 hard-cooked eggs, chopped

Nutrition Information

  • calories 117
  • caloriesfromfat 25 %
  • fat 3.3 g
  • satfat 0.7 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 9 g
  • carbohydrate 13.6 g
  • fiber 1.7 g
  • cholesterol 72 mg
  • iron 1.7 mg
  • sodium 377 mg
  • calcium 111 mg

How to Make It

  1. Place bread cubes in a bowl; drizzle oil over the bread cubes, tossing well. Arrange bread cubes in single layer on a baking sheet. Bake at 400° for 8 minutes or until golden. Let cool.

  2. Place cottage cheese in food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add the pepper and next 4 ingredients; process until well-blended. Spoon mixture into a bowl; set aside.

  3. Combine the chicory, romaine, and bread cubes in a bowl; toss gently. Add dressing, toss gently to coat. Top with chopped egg.