This flavorful salad is simple enough for a weeknight meal yet special enough for entertaining.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or foil. Draw four 4-inch circles on the paper or foil, spacing circles at least 1 inch apart. In a small bowl, combine cheese and 1/8 teaspoon pepper. Divide mixture among circles, spreading evenly to edges of circles.

  • Bake for 10 to 15 minutes or until cheese is melted and just beginning to brown on the edges. Cool on baking sheet. Carefully remove cheese rounds from parchment paper or foil.

  • To prepare the croutons: Place bread cubes in a small skillet. Lightly coat with nonstick cooking spray. Turn cubes; lightly coat again with nonstick cooking spray. Cook over medium-high heat for 3 to 5 minutes or until bread is lightly toasted, tossing cubes occasionally.

  • To prepare the dressing: In a small bowl. stir together mayonnaise, lemon juice, garlic and 1/8 teaspoon pepper until well mixed. Divide romaine among salad plates.

  • Drizzle with dressing; top with croutons and Parmesan rounds. If desired, sprinkle with additional pepper.

Nutrition Facts

1 cup
96 calories; protein 5.1g; carbohydrates 6.6g; dietary fiber 1.6g; sugars 1.3g; fat 5.7g; saturated fat 2.2g; cholesterol 9.8mg; vitamin a iu 3333.5IU; vitamin c 15.3mg; folate 77.8mcg; calcium 148.4mg; iron 0.9mg; magnesium 13.7mg; potassium 158.9mg; sodium 256mg.

1 fat, 1 vegetable, 1/2 lean-protein