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Set bread slices in the bottom of a bowl and cover them with cool water; let stand while you make the dressing. In another mixing bowl combine the olive and vegetable oil, valsamic vinegar and 1 tablespoon of the white wine vinegar; mix and season with salt and dried red pepper flakes. If you dont think the bread salad will be tangy enough, then drizzle in more vinegar. After 15 minutes of soaking the bread, squeeze it dry, remove as much of the crust as possible and cut into large chunks. Toss into the dressing with the red onion and tomatoes; adjust the seasoning, combine with the basil and let stand for 30 minutes at room temperature before serving. If you wish, serve with slices of fresh mozarella cheese for some added protein. Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 15.2mg||0 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 0.1g||0 %|
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Calories per serving: 19
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