Italian Tossed Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	head	romaine lettuce -- torn
1	head	red leaf lettuce -- torn
1	medium	yellow bell pepper -- seeded and sliced
8	ounces	cherry tomatoes -- sliced in half
1	small	red onion -- sliced thin
1/8	cup	grated fresh Parmesan cheese
		*Dressing*
4	tablespoons	extra virgin olive oil
1	tablespoon	balsamic vinegar
1/2	teaspoon	garlic salt
1/2	teaspoon	Dijon mustard
1/2	teaspoon	homemade Italian seasoning -- see recipe
		*Croutons*
4	slices	bread -- cubed
2	tablespoons	unsalted butter
1/2	teaspoon	homemade Italian seasoning -- see recipe

Heat butter in skillet until melted. Add seasoning and mix well. Add bread cubes and stir to coat. Cook until golden brown and drain on paper towels.

Mix Dijon, vinegar, garlic salt, and Italian seasoning together. Slowly pour olive oil in a steady stream and whisk constantly.

Place lettuce, bell peppers, tomatoes, and onions in a bowl. Toss with dressing to coat.

Add croutons and sprinkle with cheese.

Notes: You can use store bought Italian seasoning.
Use a hearty white bread or artesian style bread for croutons.

Makes 8 servings.

Per Serving: 157 Calories; 11g Fat (59.2% calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 235mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.