Here’s a tasty way to use leftover low sodium bread. These delicious croutons will dress up any green salad or enhance even the simplest of soups.
Yields 4 cups.
SODIUM CONTENT: 22.5 mg per 1/2 cup
6 c. cubed bread (1/2 of a regular-size loaf Soft White Sandwich Bread)
2 T. olive oil
1 1/2 T. grated Parmesan cheese
1 t. dried Italian seasoning
1 t. garlic powder
Preheat oven to 350 degrees. Get out a baking sheet and set aside.
Measure ingredients into a mixing bowl and toss well to coat. Spread bread cubes evenly on a baking sheet. Place sheet on middle rack in oven and bake 10 minutes. Remove from oven and place on wire rack to cool. Once cool, serve or store in an airtight container until serving.
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