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1 teaspoon Smart Balance® Omega Oil
2 ounces multigrain bread, preferably Italian, cut into 1/2-inch cubes
1 tablespoon dried oregano leaves, crumbled
6 ounces chopped romaine lettuce
1/2 of a medium red bell pepper, chopped
1/2 cup red onion, chopped
1/2 of a 13.75-ounce can quartered artichoke hearts, drained and coarsely chopped
1/4 cup White Wine Vinaigrette*
Spoon 1 teaspoon of Smart Balance® Omega Oil on a baking sheet, tilt baking sheet to cover center lightly. Add the bread cubes and oregano and toss gently, yet thoroughly to coat evenly. Place in oven, set oven temperature to 350 degrees F., cook 8 minutes or until lightly golden. Do NOT preheat. Remove from heat and allow to cool, about 5 minutes.
Combine the salad ingredients in a salad bowl. Add the dressing and toss gently until well coated. Add the croutons and any herb crumbs, toss until blended. Serve immediately.
Makes about 8 cups total. Serves 4; 2 cups per serving.
Nutrition Per Serving:
3 grams protein
16 grams carbohydrate
9 grams fat
0.6 grams saturated fat
4.7 grams monounsaturated fat
2.7 grams polyunsaturated fat
0 grams trans fat
810 mg Omega-3 fatty acids
2370 mg Omega-6 fatty acids
0 mg cholesterol
266 mg sodium
3 grams fiber