Springtime Panzanella

This seasonal version of the classic Tuscan salad omits tomatoes in favor of carrots, asparagus and red onion. An ideal dish to enjoy outside, it gets a kick of flavor from the addition of garlic, white wine vinegar, lemon juice and deli-style mustard.

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Ingredients

3 tablespoons olive oil, divided
2 cloves garlic, minced and divided
3 slices whole wheat bread, cut into 1-inch cubes
1 teaspoon salt, divided
1 pound asparagus, cut into 1-inch pieces
1/4 cup chopped carrot
1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon deli-style mustard
2 tablespoon shredded Parmesan cheese

Directions

Preheat oven to 425°F. Spray baking sheets with nonstick cooking spray.

Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet.

Combine 1 tablespoon oil, remaining 1 clove garlic, and 1/2 teaspoon salt in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.

Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5 to 10 minutes to cool slightly.

Meanwhile, combine onion, vinegar, remaining 1 tablespoon oil, lemon juice, mustard, and remaining 1/2 teaspoon salt in small bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.

Calories: 173 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 722 mg, Fiber: 3 g

Exchanges per serving: 1/2 Bread/Starch, 2 Fat, 2 Vegetable.