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Florentine Tomato and Bread Salad
4 Servings
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Florentine Tomato and Bread Salad Ingredients
2 c 1/2"
cube
s cut from -- stale
Chopped
Whole-
wheat
5 tb
Olive oil
Italian bread
2 tb Red-wine
vinegar
1
Cucumber
Salt
4 To 6
tomato
es; peeled --
Fresh ground black
pepper
Seeded and cut into
1 sm Head
romaine
lettuce --
1 Inch pieces
Leaves separated, wa
3/4 c
Red onion
-- chopped
And spun or patted dry
3 tb Fresh
basil
leaves --
Instructions for Florentine Tomato and Bread Salad
Place the bread cubes in a mixing bowl, and add enough cold water to cover them. Let the cubes soak for 5 minutes. Meanwhile, halve the cucumber length-wise and cut off the ends, but do not peel it. Scrape out the cucumber seeds with a teaspoon. Cut enough cucumber into 1/4 inch dice to measure 1 1/2 cups. Drain the bread, gently squeezing out as much of the moisture as you can with your hands. Drop the bread cubes in a large salad bowl, and mix in the cucumber, tomatoes, onion, basil, 4 tablespoon of olive oil, 1 tablespoon of vinegar, about 1 teaspoon salt and about 1/4 teaspoon pepper. Cover the bowl and let mixture at room temperature for at least two hours. To serve the salad, add the remaining spoonfuls of olive oil and vinegar, and additional salt and pepper to taste. Line a platter with romaine leaves, and spoon the salad onto the center of the leaves, or serve directly from the salad bowl. MM reformat of Scott A. Steinbrinks The Cookbook for Apple IIGS (11SSTEIN@GALLUA, GEnie S.STEINBRIN3). Recipe By : From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Main Ingredient:
Tomatoes
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Basil
Cucumber
Olive Oil
Red Onion
Romaine
Salt
Tomato
Vinegar
Wheat
Italian
Basil
Olive oil
Onion
Red Onion
Romaine
Tomato
Wine
Lettuce
Tomatoes
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