This recipe is adapted from the Cook's Illustrated cookbook "The Best 30-Minute Recipe". It is a good, filling, main-course salad, and brilliant for using up those odds and ends that can accumulate in the refrigerator. I have included a little adaptation I use to make the lunch meat a little less like cold cuts and little more like tasty salad morsels. Enjoy!
1. To make the croutons, whisk the garlic and parmesan cheese into the olive oil. Season to taste with salt, then toss with the bread cubes. Toast in a toaster oven at 350ºC for 20-25 minutes or until golden brown, tossing in the middle of the baking to ensure more even toasting. Remove from toaster oven and allow to cool before using in salad.
2. Prepare the vinaigrette, whisking together ingredients and adding salt and freshly ground black pepper to taste.
3. To "doctor up" the deli meats (as my grandma would say), quickly saute the squares in EVOO with oregano and basil until slightly browned at the edges and a little bit crispy.
4. Toss the salad ingredients with the vinaigrette, topping with the croutons. Enjoy!
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 468 (59%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 109.9mg||34 %|
|Sodium 1880.3mg||65 %|
|Potassium 1103.3mg||29 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 40g|
|Protein 35.9g||51 %|
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Calories per serving: 789
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