Bitter Greens Salad with Sourdough Croutons and Warm Tomato Vinaigrette
Bake the croutons a day or two in advance; store at room temperature in a zip-top plastic bag. Make and refrigerate the vinaigrette a day ahead; reheat gently over low heat before tossing with the greens.
Recipe by Cooking Light September 2004
149 calories; calories from fat 30%; fat 5g; saturated fat 1.6g; mono fat 2.5g; poly fat 0.6g; protein 5.8g; carbohydrates 21g; fiber 2g; cholesterol 4mg; iron 1.5mg; sodium 382mg; calcium 138mg.