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Name: Bread and Tomato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Vegetable broth; 5 Green onions, white part; 2 tb Red wine vinegar; 6 Basil leaves, chopped; 1/4 Loaf (about 1/4 pound); 1 English cucumber, peeled,; 1/2 c Finely diced red onion; Black Pepper freshly ground; For serving, radicchio; Salt; 3 tb olive oil; 1 lb Plum or beefsteak tomatoes,

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INGREDIENTS

1/2 c Vegetable broth
5 Green onions, white part
2 tb Red wine vinegar
6 Basil leaves, chopped
1/4 Loaf (about 1/4 pound)
1 English cucumber, peeled,
1/2 c Finely diced red onion
Black Pepper ; freshly ground
For serving, radicchio
Salt
3 tb olive oil
LYNN THOMAS DCQP82A
1 lb Plum or beefsteak tomatoes,

Servings

INSTRUCTIONS

In large bowl, moisten bread with broth; squeeze out excess liquid and discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to taste with salt ad pepper. Toss gently (use forks or hands); refrigerate for at least 1 hour. Can be made a day ahead. Season to taste. For serving, use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4 servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43 gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef Gregorio Stephenson Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by Nancy Berry on May 14, 1997

NOTES

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Bread and Tomato Salad

1/2 c Vegetable broth
5 Green onions, white part
2 tb Red wine vinegar
6 Basil leaves, chopped
1/4 Loaf (about 1/4 pound)
1 English cucumber, peeled,
1/2 c Finely diced red onion
 Black Pepper freshly ground
 For serving, radicchio
 Salt
3 tb olive oil
 LYNN THOMAS DCQP82A
1 lb Plum or beefsteak tomatoes,

In large bowl, moisten bread with broth; squeeze out excess liquid and  discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute  vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes  and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to  taste with salt ad pepper. Toss gently (use forks or hands); refrigerate  for at least 1 hour. Can be made a day ahead. Season to taste. For serving,  use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4  servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg  cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43  gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef  Gregorio Stephenson    Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by  Nancy Berry <nlberry@prodigy.net> on May 14, 1997

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Nutrition

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Serving Size: 1 Serving (1875g)
Recipe Makes: 1 Servings

Calories: 170
Calories from Fat: 91 (54%)

Amt Per Serving		% DV

	Total Fat 10.1g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 5410.2mg		187 %
Potassium 29.6mg		1 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 17.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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