Three-Bread Salad
Try this classic Italian side dish with romaine lettuce and different toppers, such as crumbled bacon or dry-roasted sunflower seeds.
Ingredients
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1 recipe Dried Yellow Tomato Vinaigrette (see page 115)
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6 cups mixed salad greens
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2 1-inch-thick slices crusty sourdough bread, cut into irregular pieces
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1 8-inch whole wheat pita bread round, cut into 12 wedges
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2 slices pumpernickel bread, torn into pieces
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1 small sweet onion, very thinly sliced and separated into rings
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1 cup yellow and/or red pear-shaped tomatoes or cherry tomatoes
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2 ounces shaved dry Monterey Jack cheese or other hard grating cheese
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1 recipe Dried Yellow Tomato Vinaigrette
Directions
1.
Prepare Dried Yellow Tomato Vinaigrette. Transfer to a storage container. Cover and chill.
2.
In a large salad bowl combine mixed greens, sourdough pieces, pita wedges, torn pumpernickel, sliced onion, and tomatoes. Drizzle with the Dried Yellow Tomato Vinaigrette; toss gently to coat. Top with cheese.
3.
Dried Yellow Tomato Vinaigrette: 1. Place 1/4 cup snipped dried yellow or red tomatoes (not oil-packed) in a small bowl. Add 1 cup boiling water; cover and let stand 10 minutes. Drain tomatoes, reserving 1/2 cup of the liquid. 2. In a blender container or food processor bowl combine tomatoes and their reserved liquid; 1/4 cup red wine vinegar; 1 tablespoon Dijon-style mustard; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/8 teaspoon coarsely ground pepper. 3. Cover and blend or process until nearly smooth. Gradually add 1/3 cup olive oil, processing until combined and slightly thickened.
Nutrition information
Calories 269, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 7 mg, Sodium 599 mg, Carbohydrate 24 g, Fiber 3 g, Protein 9 g. Daily Values: Vitamin A 14%, Vitamin C 28%, Calcium 16%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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