Mesclun and Romaine Salad with Warm Parmesan Toasts

Dress up a typical salad by using more refined greens, adding fresh herbs, and tossing it with high-quality olive oil and vinegar. Top the salad with warm slices of cheese-topped baguette. You can substitute chopped red onions for the shallots.

Yield: 4 servings (serving size: 2 cups salad and 2 toasts)

Ingredients

• Toasts:
• 8  (1/2-ounce) slices French bread baguette
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 
  Vinaigrette:
• 2  tablespoons  minced shallots
• 1  tablespoon  sherry vinegar
• 2  teaspoons  extravirgin olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  Dijon mustard
• 1/8  teaspoon  freshly ground black pepper
• 
  Salad:
• 3  cups  gourmet salad greens
• 3  cups  torn romaine lettuce
• 1/4  cup  thinly vertically sliced red onion
• 3  tablespoons  chopped fresh parsley
• 3  tablespoons  chopped fresh basil
• 1  pint cherry tomatoes, halved

Preparation

Preheat broiler.

To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.

To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, mustard, and pepper; stir well with a whisk.

To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine. Drizzle vinaigrette over salad, and toss gently to coat.

Nutritional Information

Calories:

165 (30% from fat)

Fat:

5.5g (sat 1.7g,mono 2.6g,poly 0.7g)

Protein:

7.4g

Carbohydrate:

23g

Fiber:

3.6g

Cholesterol:

4.8mg

Iron:

2.5mg

Sodium:

465mg

Calcium:

159mg