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Spanish-Style Salad

Randy Mayor
Yield 5 servings (serving size: 2 cups)
It's easy to split duties on this one, but the cook making the vinaigrette will be done long before the salad maker. That will give the lead chef a chance to apply thoughtful management by lending a hand with the salad. It will also get the dish to the table faster.

Ingredients

  • Salad:
  • 2 cups (1/2-inch) cubed French bread
  • 6 cups torn Bibb lettuce
  • 1 cup torn radicchio
  • 1 cup chopped oranges
  • 14 pitted kalamata olives, halved
  • Vinaigrette:
  • 2 tablespoons fresh orange juice
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon capers
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 115
  • caloriesfromfat 30 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 3 g
  • carbohydrate 17.1 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 406 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.

  3. Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.

  4. To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.