Chicory Salad with Creamy Garlic Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/4 cups (3/4-inch) cubed italian bread (about 3 ounces) |
1 1/2 teaspoons olive oil |
3/4 cup nonfat cottage cheese |
1/4 teaspoon pepper |
1/4 teaspoon salt |
1 1/2 tablespoons red wine vinegar |
1 1/2 teaspoons dijon mustard |
1 large garlic clove, peeled |
4 1/2 cups tightly packed torn chicory (curly endive) |
4 1/2 cups tightly packed torn romaine lettuce |
2 hard-cooked eggs, chopped |
Directions:
1. Place bread cubes in a bowl; drizzle oil over the bread cubes, tossing well. Arrange bread cubes in single layer on a baking sheet. Bake at 400° for 8 minutes or until golden. Let cool.
2. Place cottage cheese in food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add the pepper and next 4 ingredients; process until well-blended. Spoon mixture into a bowl; set aside.
3. Combine the chicory, romaine, and bread cubes in a bowl; toss gently. Add dressing, toss gently to coat. Top with chopped egg.
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