Panzanella Salad

Ingredients:

• 3 thin slices whole-grain bread, cut into 3/4-inch cubes
• 1 small garlic clove, minced
• 1/8 tsp salt
• 3 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 3/4 lb. hearts of romaine lettuce, chopped (8 cups)
• 2 large tomatoes, cut into chuncks
• 1 small red onion, thinly sliced
• 1/2 cup packed fresh basil leaves
• freshly ground black pepper

Makes 6 (1 1/2-cup) Servings

1. Heat oven to 350 F. Place bread cubes on a baking sheet; bake until golden and lightly toasted, about 12 minutes. Cool completely.
2. Meanwhile, mash garlic and salt together in a small bowl. Add oil and vinegar, and whisk to combine.
3. Combine lettuce, tomatoes, onion, basil, and toasted bread cubes in a large bowl. Toss with dressing. Season to taste, and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This salad is a compliment to Tuscany: it's earthy, fresh and flavorful. The secret is in the dressing. If you don't have romaine lettuce on hand, spinach, kale and/or arugula will work just as well. Those leafy greens go very well with tomatoes.