Chopped Tomato Salad with Croutons
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.
20 min
4 servings
580 calories
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
Instructions
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, Trans 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 83 g (Fiber 17 g, Sugars 10 g), Protein 22 g.