Mediterranean Bread Salad
Peasant fare--sourdough bread, tomatoes, beans and green onions--become a substantial supper fit for any table.
Recipe from Kellogg's
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
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.
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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