Chopped Tomato Salad with Croutons

20 min

4 servings

Adding white kidney beans to this classic Italian salad recipe is a great way to complete the meal with 20 g of protein per serving.

Ingredients

  • 1 whole grain or gluten-free baguette, cut into bite-size pieces
  • 1 tbsp olive oil
  • 2 tsp Balsamic Vinaigrette Dressing Mix
  • 1 tbsp Balsamic Vinaigrette Dressing Mix
  • 2 tbsp balsamic vinegar
  • 1⁄4 cup extra virgin olive oil
  • 1 small red onion, sliced
  • 4 tomatoes, quartered
  • 8 cups romaine lettuce, chopped
  • 2-19oz cans white kidney beans, drained and rinsed
  • 10 basil leaves, torn

Preparation

  • Preheat oven to 400° F.
  • Place cut bread on Sheet Pan, drizzle with olive oil, and add dressing mix. Stir to combine. Toast for 3–4 min until crispy.
  • Combine dressing ingredients in small bowl and set aside.
  • Prep veggies.
  • Assemble by placing lettuce, beans, quartered tomatoes, toasted bread, and sliced red onion on 4 serving plates; drizzle with dressing and top with fresh, torn basil. Enjoy!

Nutritional Information

Per serving: Calories 580, Fat 22 g (Saturated 2.5 g, 0 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 83 g (Fiber 17 g, Sugars 10 g), Protein 22 g.