Mediterranean Chef Salad With Polenta Croutons
- 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
- Heat oven to 400u0b0F. 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.
polenta, olive oil cooking spray, pints grape tomatoes, balsamic vinegar, cannellini beans, salt, black pepper, red pepper, head romaine, basil, mozzarella
Taken from www.epicurious.com/recipes/food/views/mediterranean-chef-salad-with-polenta-croutons-357110 (may not work)