Salads don't have to mean sacrifice to bemouthwatering. This delicious version of Italian panzanella, bread salad, opts for grapes instead of tomatoes.
4 ounces whole grain baguette-style French bread, cut into 1/2-inch slices
1 clove garlic, halved
6 cups packaged fresh baby spinach or torn Romaine lettuce
1/3 cup torn fresh basil
1/2 of a small red onion, cut into thin wedges
1/4 cup reduced-calorie balsamic vinaigrette salad dressing
1/4 teaspoon freshly ground pepper
Preheat broiler. Place bread slices on a baking sheet. Broil 2 to 3 inches from the heat for about 3 minutes or until lightly toasted, turning once to toast both sides. Cool on a wire rack. Lightly rub bread slices with cut sides of garlic clove. Cut bread into cubes.
In a large glass salad bowl, combine spinach and basil. Top with red onion, the bread cubes and grapes. Drizzle with salad dressing and toss to coat. Serve immediately.
Make-Ahead Directions: Prepare bread cubes; set aside. In salad bowl, layer spinach, red onion and grapes. Cover and chill salad for up to 4 hours. Top with basil and bread cubes and drizzle with vinaigrette; toss to coat. Serve immediately.
Makes 6 servings, 2 cups each.
Per Serving:99 calories, 2 g fat ( 0 g sat fat), 17 g carbohydrates, 4 g protein, 3 g fiber; 237 mg sodium.