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Mediterranean Chef Salad with Polenta Croutons
- 1 package (18 ounces) fat-free, plain precooked polenta
- Olive oil cooking spray
- 2 pints grape tomatoes
- 2 tablespoons balsamic vinegar
- 1 cup canned cannellini beans, rinsed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 head romaine, torn (about 6 cups)
- 20 basil leaves
- 4 ounces fresh part-skim mozzarella, cut into small cubes
Directions:View on Epicurious
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