Butterfly Salad

Bread is cut into butterfly shapes then toasted to make little croutons for this grape and lettuce salad.

Butterfly Salad
Servings: 4 to 6


  • Firm whole-wheat bread
  • Olive oil
  • 4 cups torn lettuce
  • 1 cup halved seedless grapes

Make It

1. Use a small cookie cutter or scissors to cut a butterfly shape from firm whole-wheat bread. Brush both sides lightly with olive oil; toast for 2 minutes, or until crisp. Divide lettuce, grapes, and butterfly croutons among plates. Offer dressing on the side.