Bread Salad

In a hurry? This summer salad loaded with tomatoes and romaine lettuce is quick to fix and ready in 20 minutes. Substitute purchased salad dressing for the homemade version and save even more time.


Bread Salad

by 1  person


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Ingredients
  • 3   cups 
    Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
  • 1 1/2  cups 
    coarsely chopped seeded tomato (3 medium)
  • 1/2  
    of a medium red onion, cut into thin wedges and separated
  • 1/4  cup 
    snipped fresh basil or fresh Italian (flat-leaf) parsley
  • 2   tablespoons 
    red wine vinegar or white wine vinegar
  • 2   tablespoons 
    olive oil
  • 2   
    cloves garlic, minced
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground black pepper
  • 4   cups 
    torn or chopped romaine lettuce
Directions
1.
In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2.
For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
Note
  • * To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
Variation
  • Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition information
Per Serving: cal. (kcal) 213, Fat, total (g) 9, chol. (mg) 0, sat. fat (g) 1, carb. (g) 29, fiber (g) 4, pro. (g) 6, sodium (mg) 417, Potassium (mg) 388, calcium (mg) 71, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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