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Italian Salad

3 slices Italian bread, cubed
Butter-flavored cooking spray
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bunches romaine, torn
2 cups grape tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced and separated into rings
6 pepperoncinis
1/2 cup fat-free Italian salad dressing

For croutons, spritz bread cubes with butter-flavored spray; place in

Printed from tasteofhome.com May 16, 2008

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Italian Salad cont.

a bowl. Sprinkle with Italian seasoning and garlic powder; toss to
coat evenly. Transfer to a 15-in. x 10-in. x 1-in. baking pan
coated with cooking spray. Bake at 450° for 8-10 minutes or until
golden brown, stirring once or twice. Cool. Meanwhile, in a large
bowl, combine the romaine, tomatoes, olives, Parmesan cheese, onion
and pepperoncinis. Drizzle with salad dressing; toss to coat. Top
with croutons.

Yield: 6 servings.