Tuscan Tossed Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings.
I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.—Elaine Sweet, Dallas, Texas
Ingredients
-
1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
-
1 tablespoon plus 1/4 cup olive oil, divided
-
1/2 cup balsamic vinegar
-
1/3 cup minced fresh basil
-
4 anchovy fillets, rinsed and chopped
-
2 garlic cloves, minced
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1 package (5 ounces) spring mix salad greens
-
3 large yellow or red tomatoes, seeded and chopped
-
3 cups grape tomatoes
-
2 medium cucumbers, peeled, seeded and diced
-
1/2 cup pitted Greek olives, halved
-
1/2 cup chopped celery
-
1/2 cup chopped red onion
-
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
Directions
-
1.
Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
-
2.
For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
-
3.
In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 157 calories, 7g fat (1g saturated fat), 1mg cholesterol, 366mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC