Try this Florentine Tomato and Bread Salad recipe, or contribute your own.
Suggest a better descriptionPlace 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
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 50 | ||
Calories from Fat: 39 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 115.5mg | 3 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.5g | 1 % | |
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. |
Calories per serving: 50
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