Rating: 3 stars
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Summer vegetables at their peak and crisp garlic croutons are tossed together with a sweet corn vinaigrette to create this traditional bread salad. Serve immediately, while the croutons are still crisp.

Recipe by Cooking Light July 1998


Recipe Summary

6 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Prepare bread salad: Combine corn and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat, and simmer 10 minutes or until the corn is tender. Drain well.

  • Preheat broiler. Combine bread cubes and garlic in a medium bowl; toss well to coat. Arrange bread cubes on a jelly-roll pan, and broil 5 minutes or until lightly browned, stirring once.

  • Prepare vinaigrette: Combine vinegar and next 5 ingredients (vinegar through black pepper) in a large bowl. Add corn and remaining ingredients. Add bread cubes, and toss gently. Serve immediately.

Nutrition Facts

116 calories; calories from fat 23%; fat 2.9g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.4g; protein 3g; carbohydrates 20.8g; fiber 2.2g; iron 1.1mg; sodium 207mg; calcium 20mg.