Mediterranean Bread Salad
Recipe from Kellogg's

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


Mediterranean Bread Salad

by 2  people

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Servings: 4
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Black Bean Salad, Dinner, Lunch Salad, Onions, Quick and Easy, Salad, Seasonal, Sourdough Bread, Summer, Summer Picnics, Summer Salads, Summer Salads, Tomatoes, Vegetarian

 
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Ingredients
  • 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 can (15 oz.)
    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
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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: Calories 310, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 1110 mg, Carbohydrate 51 g, Fiber 14 g, Protein 13 g, Daily Values: Vitamin A 60%, Vitamin C 60%, Calcium 25%, Iron 35%. Percent Daily Values are based on a 2,000 calorie diet
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