Combine oil and garlic; let stand 30 minutes.
Preheat oven to 350F°. Brush 1 1/2 tsp oil mixture over bread; cut into
cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at
350° for 9 minutes or until toasted.
Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into
1/4-inch thick slices. Combine potato slices and vermouth; toss gently to
coat.
Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar
through parsley) in a bowl. Pour dressing over potatoes; toss gently to
coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle
with cheese and croutons.
NOTES : Per serving: cals - 176 - 27%ff fat - 5.3g
Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
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