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Mediterranean Chef Salad with Polenta Croutons

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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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