Mediterranean Bread Salad

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

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