Green Salad With Croutons

Ingredients

• 2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
• 1 tablespoon virgin olive oil or peanut oil
• 1 tablespoon Dijon-style mustard
• 1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon red wine vinegar
• 4 tablespoons virgin olive, canola or peanut oil
• 1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    193 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 5 grams protein; 697 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat the oven to 400 degrees.
2. Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
3. In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
4. To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.