Italian Bread Salad
For a fresh-tasting side dish, Kathleen serves Italian Bread Salad. "This pretty blend is a snap to prepare.
"For variety add whatever veggies you like, such as green or yellow peppers, zucchini, summer squash or sliced olives," she suggests.
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
PREP |
25 min. |
TOTAL
|
25 min.
|
INGREDIENTS
- 4 slices Italian or French bread (1 inch thick)
- 2 tablespoons olive oil, divided
- 2 plum tomatoes, halved lengthwise and sliced
- 1 medium cucumber, seeded and chopped
- 2 to 3 green onions, sliced
- 2 tablespoons shredded Parmesan cheese
- Lettuce leaves
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/4 teaspoon dried basil
DIRECTIONS
Brush both sides of bread with 1 tablespoon of oil. Place on a baking sheet. Broil 5 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes.
In a bowl, gently toss the bread cubes, tomatoes, cucumber, onions and Parmesan cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately. Yield: 4 servings.