Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Karen Levin
Recipe by Cooking Light January 1999

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Recipe Summary test

Yield:
2 servings (serving size: 2 cups salad and 3 croutons)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Rub garlic on one side of each bread slice, and place bread on a baking sheet. Bake at 400° for 4 minutes on each side or until golden.

  • Combine the vinegar and next 5 ingredients (vinegar through salt) in a jar. Cover jar tightly, and shake vigorously. Combine vinaigrette and greens, and toss well. Serve salad with garlic croutons.

Nutrition Facts

163 calories; calories from fat 30%; fat 5.5g; saturated fat 0.9g; mono fat 3.6g; poly fat 0.9g; protein 6.4g; carbohydrates 22.4g; fiber 4.6g; cholesterol 1mg; iron 3.4mg; sodium 330mg; calcium 98mg.
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