Tomato Cucumber Salad with Garlic Butter Croutons and Red Onion

1. 1

   Melt 2 tbsp of Divided Butter Spread in a large nonstick skillet over medium-high heat, then add 2 cups of Cubed Italian Bread and cook, tossing frequently, until light golden, about 00:05:00; sprinkle with 1 tsp of Minced Garlic and continue cooking over low heat, tossing, just until fragrant, about 00:00:30, then remove and set aside.

2. 2

   Melt the remaining 2 tbsp of Divided Butter Spread in the same skillet over medium-high heat and cook 1 cups of Sliced Red Onion(s), stirring occasionally, until light golden and crisp-tender, about 00:03:00, then remove and set aside.

3. 3

   Combine the toasted 2 cups of Cubed Italian Bread, 1 cups of Sliced Red Onion(s), 2 large of Tomato(es), and 0.5 medium of Sliced Cucumber(s) in a large bowl and toss; drizzle with 2 tsp of Red Wine Vinegar, sprinkle with 0.5 cups of Chopped Basil Leaves, and toss again to coat evenly.

• Calories 247.62 kcal Moderate
• Protein 5.58 g Moderate
• Carbs 28.69 g Moderate
• Total Fat 12.2 g Moderate
• Saturated Fat 4.17 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 14.56 mg Low Source
• Sodium 409.79 mg Moderate
• Fiber 2.29 g Low Source
• Sugar 1.96 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 83.77 mg Low Source
• Iron 2.21 mg Moderate
• Potassium 412.46 mg Low Source
• Vitamin A 93.5 mcg_rae Moderate
• Vitamin C 23.21 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten