Southern Living JULY 2009
1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).
2. Toss bread cubes with salad greens and next 4 ingredients. Serve with Red Wine Vinaigrette.
Marinated Tomato-Cucumber Bread Salad: Omit salad greens. Increase bread slices to 6, and toast as directed in Step 1. Increase grape tomatoes to 1 pt., halved. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes. Makes 8 servings. Prep: 25 min., Bake: 5 min., Stand: 25 min., Cool: 10 min.
Per serving (including about 1 Tbsp. vinaigrette): Calories 249; Fat 10.6g (sat 1.6g, mono 6.9g, poly 1.9g); Protein 6.8g; Carb 33.3g; Fiber 2.7g; Chol 0mg; Iron 2.4mg; Sodium 468mg; Calc 34mg.
Note: Nutritional analysis includes about 1 1/2 Tbsp. vinaigrette.
How To Chiffonade
Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.
Step 2: Slice the roll into thin strips.
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