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This twist on the typical tossed salad combines garden-fresh veggies with bread cubes and herbs...and is terrific when tomatoes are at their peak. "I first tasted this salad when I worked for a caterer. I experimented with different combinations until I came up with this version," says Kathleen Hufstedler of Kerrville, Texas.
This recipe is:
Nutritional Analysis: One serving (1 cup) equals 168 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 387 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Originally published as Italian Bread Salad in
Light & Tasty
August/September 2002, p13
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