Italian Soups and Salads Recipes - Tossed Salad with Garlic-Polenta Croutons

Ingredients            

• 1/2 of a 16-ounce tube refrigerated cooked polenta or 8 ounces leftover polenta

• 1 tablespoon olive oil

• 1/2 teaspoon garlic-pepper seasoning

• 6 cups torn romaine or mixed salad greens

• 1/2 cup bottled roasted red sweet peppers, drained and cut up

• 1/2 cup chopped tomato

• 1/3 cup sliced pitted ripe olives or pitted kalamata olives, halved

• 2 tablespoons grated Parmesan cheese

• 1/4 cup bottled Italian salad dressing

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Method:

1. Preheat oven to 425°F. Grease a 15 x 10 x 1-inch baking pan; set aside. For croutons, cut polenta into 3/4-inch cubes.

2. In a small bowl combine cubed polenta, olive oil, and garlic-pepper seasoning; toss to coat. Spread polenta cubes in prepared baking pan.

3. Bake for 15 to 20 minutes or until golden brown, turning once halfway through baking.

4. Meanwhile, in a large bowl toss together romaine, roasted sweet peppers, tomato, and olives. Divide salad mixture among six salad plates.

5. Top individual salads with warm polenta croutons and sprinkle with Parmesan cheese. Serve with Italian salad dressing.