Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Shaved pecorino Romano stars in this salad, which will satisfy a longing for cheese and salty flavors. Prepare the croutons a day or two ahead (step 2); store at room temperature in a zip-top plastic bag. Make the dressing (step 3) the night before, and refrigerate in an airtight container.

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 cup lettuce mixture, 1/2 cup croutons, and 2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place bread on a baking sheet; bake at 400° for 5 minutes or until toasted. Rub toasted bread slices with cut sides of garlic clove; discard garlic clove halves. Cut bread into 1/2-inch cubes. Place bread cubes on pan; coat with cooking spray. Bake for 5 minutes or until golden. Cool.

  • Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.

  • Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.

Nutrition Facts

118 calories; calories from fat 39%; fat 5.1g; saturated fat 1.2g; mono fat 2.3g; poly fat 0.4g; protein 4.4g; carbohydrates 14.7g; fiber 1.5g; cholesterol 4mg; iron 1.1mg; sodium 254mg; calcium 69mg.
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