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Mediterranean Chef Salad with Polenta Croutons

By Kerri Conan

2.9

(3)

Image may contain Plant Food Produce Vegetable Meal and Dish
Mediterranean Chef Salad with Polenta CroutonsSang An

Crispy cornmeal polenta is the health star of this salad: It may be easier for your body to absorb corn's carotenoids from milled products such as polenta, rather than from whole kernels.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 package (18 ounces) fat-free, plain precooked polenta
Olive oil cooking spray
2 pints grape tomatoes
2 tablespoons balsamic vinegar
1 cup canned cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 head romaine, torn (about 6 cups)
20 basil leaves
4 ounces fresh part-skim mozzarella, cut into small cubes

Preparation

  1. Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

Nutrition Per Serving

Per serving: 266 calories
4.8 g fat (2.9 g saturated)
42 g carbohydrates
8 g fiber
15 g protein
#### Nutritional analysis provided by Self
TagsSaladMediterraneanPolentaRice & GrainsGrape TomatoTomatoVegetableCannellini BeanWhite BeanBean and LegumeRomaineLettuceLeafy GreensBasilHerbs & SpicesMozzarellaCheeseDairyMainDinnerLunchGluten FreeNut FreeVegetarianQuickEasyOven BakeSelf

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