Mediterranean Bread Salad
Recipe from Kellogg's

Peasant fare--sourdough bread, tomatoes, beans and green onions--become a substantial supper fit for any table.



by 2  people


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Servings: 4
Prep Time: 20 mins
Total Time: 20 mins
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Ingredients
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    1 1/2  cups 
    Ready-To-Eat Cereal Complete All-Bran Wheat Bran Flakes
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    1/3  cup 
    finely shredded Parmesan cheese
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    3   cups 
    cubed sourdough bread (about 1-inch cubes)
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    Vegetable cooking spray
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    1/4  teaspoon 
    garlic salt
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    6   cups 
    torn romaine lettuce
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    1  15  ounce can 
    cannellini beans or black beans, rinsed and drained
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    1   
    medium tomato, coarsely chopped
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    1/2  cup 
    bottled sun-dried tomato vinaigrette salad dressing
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    1/4  cup 
    sliced green onions

Directions
1.
On baking sheet lined with foil spread KELLOGG'S ALL-BRAN COMPLETE WHEAT FLAKES cereal. Sprinkle with cheese. Bake at 400 degrees F about 6 minutes or until cheese begins to brown, stirring once. Cool completely.
2.
On second baking sheet lined with foil spread bread cubes. Generously coat bread with cooking spray. Sprinkle with garlic salt. Bake at 400 degrees F about 10 minutes or until lightly browned.
3.
Meanwhile, in large bowl toss together lettuce, beans, tomato, salad dressing and green onions. Add bread cubes. Toss to combine. Spoon onto 4 serving plates. Sprinkle with cereal mixture. Serve immediately.
Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 9, chol. (mg) 5, sat. fat (g) 2, carb. (g) 51, fiber (g) 14, pro. (g) 13, vit. A (IU) 2915, vit. C (mg) 35, sodium (mg) 1110, calcium (mg) 252, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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