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Tomato, Bean, and Bread Salad

Photo: Howard Lee Puckett; Styling: Sissy Lamerton
Hands-on time 20 mins
Total time 1 hr, 26 mins
Yield Makes 6 servings

Ingredients

  • 4 (2.5-oz.) five-grain hoagie rolls
  • Vegetable cooking spray
  • 1/2 cup light Caesar dressing
  • 1/4 cup firmly packed fresh basil leaves, cut into thin strips
  • 1 teaspoon fresh lemon juice
  • 1 (19-oz.) can cannellini beans, drained and rinsed
  • 1 large tomato, diced
  • 1/2 medium-size sweet onion, thinly sliced
  • 4 cups chopped romaine lettuce

Nutrition Information

  • calories 265
  • fat 8.4 g
  • satfat 2.4 g
  • monofat 0.9 g
  • polyfat 1.1 g
  • protein 9 g
  • carbohydrate 39.1 g
  • fiber 5.4 g
  • cholesterol 7 mg
  • iron 2.2 mg
  • sodium 624 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 400°. Cut rolls into 1-inch cubes. Place cubes on a baking sheet; coat with cooking spray. Bake 6 to 7 minutes or until toasted.

  2. Combine light Caesar dressing, basil strips, and lemon juice in a large bowl. Add bread cubes, cannellini beans, diced tomato, and sliced onion, tossing to coat. Chill 1 hour. Toss with lettuce before serving.

  3. Note: We tested with Girard's Light Caesar Dressing.