Tuscan Bread Salad

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Tuscan Bread Salad Ingredients

4 sl Sourdough bread	Roasted and cut into thin
Cut 1/2 inch thick	1/4 c Chopped fresh basil
1 Clove garlic; peeled and	DRESSING
2 Ripe medium tomatoes	4 1/2 ts Red wine vinegar
Cut into 1/2-inch dice	1 ts Dijon mustard
15 oz Canned white cannellini	3 tb Extra-virgin olive oil
Rinsed and drained	3 tb Vegetable broth
1 md Green bell pepper	Salt and black pepper to

Instructions for Tuscan Bread Salad

4 SERVINGS DAIRY-FREE Design director Joe Ulatowski frequently turns to this hearty salad because it lends itself to so many variations. He customizes it by adding slices of ripe avocado, tofu and black olives. Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side. Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper. Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving. PER SERVING: 202 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 30G CARB.; 0 CHOL.; 145MG SOD.; 5G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.

Main Ingredient: GrainsCuisine: Uncategorized

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