Bread Salad
Recipe from
Better Homes and Gardens
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.
Servings:
4 side-dish servings
Prep Time:
20 mins
Total Time:
35 mins
Ingredients
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3 cupsItalian bread torn into bite-size pieces or cut into 1-inch cubes, dried*see savings
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1-1/2 cupscoarsely chopped seeded tomato (3 medium)see savings
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1/2 of a mediumred onion, cut into thin wedges and separatedsee savings
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1/4 cupsnipped fresh basil or fresh Italian (flat-leaf) parsleysee savings
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2 tablespoonsred wine vinegar or white wine vinegarsee savings
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2 tablespoonsolive oilsee savings
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2 clovesgarlic, mincedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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4 cupstorn or chopped romaine lettucesee savings
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.
3.
*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.
4.
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
Calories 213, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 417 mg, Carbohydrate 29 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 7%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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