Diabetes-Friendly Recipes

Tossed Salad with Home Made Croutons

Servings: 6
Prep time:
Cook time:
Total: 15 minutes


  • 1 Cups country-style day old bread cut into 1 inch (2.5 cm) cubes
  • olive oil cooking spray
  • ½ Tsp fines herbes
  • 5 Cups crisp salad greens
  • 1 Cup arugula leaves
  • 1 6-ounce (180 g) red bell pepper, seeded and thinly sliced
  • 1 large red pearl onion, 2 ounces (60 g), thinly sliced
  • 2 Tbs fresh lemon juice
  • 2 Tbs balsamic vinegar
  • 2 Tbs olive oil
  • 1/8 Tsp garlic powder
  • 1 Tsp crushed dried basil
  • ½ Tsp salt (optional)
  • freshly ground pepper


  1. Preheat oven to 350°F (180°C), Gas Mark 4. Pace the bread cubes in a single layer and spray with cooking spray. Sprinkle with herbes, spray lightly again, and bake until browned, about 10 to 15 minutes. Set aside
  2. Place the salad greens and arugula in a salad bowl. Top with red pepper slices, onion rings and croutons.
  3. Place the dressing ingredients in a covered jar. Shake vigorously until well combine. Drizzle enough dressing over the salad to just coat. Toss and serve immediately.


Nutrition Information

Per serving: 117 calories (40% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 117 mg sodium
Diabetic exchanges: 1 carbohydrate (1/2 bread/starch, 1 vegetable), 1 fat



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