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Ralph Anderson; Styling: Melanie Clark

Recipe Summary

prep:
25 mins
bake:
5 mins
cool:
10 mins
total:
40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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 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 6g (sat 6g, mono 9g, poly 9g); Protein 8g; Carb 3g; Fiber 7g; Chol 0mg; Iron 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.

Nutrition Facts

219 calories; fat 13.3g; saturated fat 2g; mono fat 9g; poly fat 2.1g; protein 4.8g; carbohydrates 21.8g; fiber 2.1g; cholesterol 0mg; iron 1.8mg; sodium 413mg; calcium 41mg.
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