Mediterranean Romaine Salad

Name: Mediterranean Romaine Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Greek Recipes, Greek Salad Recipes, Greek Vegetarian Recipes
Ingredients: 2-1/2 cups cubed French bread; 1 tablespoon olive oil; 1 garlic clove, minced; 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained; 1 cup roasted sweet red peppers, thinly sliced; 1 medium cucumber, peeled and thinly sliced; 1 celery rib, sliced; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/3 cup thinly sliced red onion; 1/2 cup balsamic vinaigrette; 1 bunch romaine, torn; 1/4 teaspoon coarsely ground pepper; Shaved Parmesan cheese, optional

This salad is my standard—I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. —Trisha Kruse, Eagle, Idaho

Ingredients

2-1/2 cups cubed French bread
1 tablespoon olive oil
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup roasted sweet red peppers, thinly sliced
1 medium cucumber, peeled and thinly sliced
1 celery rib, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup thinly sliced red onion
1/2 cup balsamic vinaigrette
1 bunch romaine, torn
1/4 teaspoon coarsely ground pepper
Shaved Parmesan cheese, optional

Directions

Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside.
In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.