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Name: Summer Bread Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Minced lemon zest; 1 sm Red onion; thinly sliced and; ; chopped; ; into coarse; ; separated into; ; rings; 1 md Garlic minced; ; chopped (peeling; ; yellow, or orange),; ; chiffonade; 1/2 ts Salt; ; unnecessary unless; 1 c Finely chopped fresh fennel; 3 tb Red wine vinegar; 2 md Tomatoes; seeded and; 2 tb Shallots minced; ; cored and coarsely; 1/2 c olive oil; ; peel is bitter); ; chopped; 1/2 c Packed fresh basil leaves;; 2 md Bell peppers; (red, green,; 3 c Croutons; (1/2-inch); Freshly ground pepper to; 1 md Cucumber; seeded and; 1/2 c Small imported black olives;

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INGREDIENTS

1 tb Minced lemon zest
1 sm Red onion; thinly sliced and
; chopped
; into coarse
; separated into
; rings
DRESSING
1 md Garlic ; minced
; chopped (peeling
; yellow, or orange),
; chiffonade
1/2 ts Salt
; unnecessary unless
1 c Finely chopped fresh fennel
3 tb Red wine vinegar
2 md Tomatoes; seeded and
2 tb Shallots ; minced
; cored and coarsely
1/2 c olive oil
; peel is bitter)
; chopped
SALAD
1/2 c Packed fresh basil leaves;
2 md Bell peppers; (red, green,
3 c Croutons; (1/2-inch)
Freshly ground pepper to
1 md Cucumber; seeded and
1/2 c Small imported black olives;

Servings

INSTRUCTIONS

In a large bowl, use a fork to mix together shallots, lemon zest, garlic, and salt, mashing ingredients to release their essence. Add oil, vinegar, and black pepper; whisk to combine. Add cucumber, fennel, bell pepper, tomato, and basil; toss to combine with dressing. Add croutons; toss again. Let stand at room temperature (unless its over 70 degrees) for 30 minutes before serving. Garnish with onion rings and olives. Makes 6 to 8 servings. Sharon Tyler Herbst is the author of a new book, The Food Lovers Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon Tyler Herbst). NOTES : This is a great salad for company because all the components can be prepared well in advance and combined 30 minutes before serving. If you make your own croutons, cut the bread into 3/4-inch chunks. Theyll shrink during baking. Recipe by: Good Morning America

NOTES

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Summer Bread Salad

1 tb Minced lemon zest
1 sm Red onion; thinly sliced and
 ; chopped
 ; into coarse
 ; separated into
 ; rings
 DRESSING
1 md Garlic minced
 ; chopped (peeling
 ; yellow, or orange),
 ; chiffonade
1/2 ts Salt
 ; unnecessary unless
1 c Finely chopped fresh fennel
3 tb Red wine vinegar
2 md Tomatoes; seeded and
2 tb Shallots minced
 ; cored and coarsely
1/2 c olive oil
 ; peel is bitter)
 ; chopped
 SALAD
1/2 c Packed fresh basil leaves;
2 md Bell peppers; (red, green,
3 c Croutons; (1/2-inch)
 Freshly ground pepper to
1 md Cucumber; seeded and
1/2 c Small imported black olives;

In a large bowl, use a fork to mix together shallots, lemon zest, garlic,  and salt, mashing ingredients to release their essence. Add oil, vinegar,  and black pepper; whisk to combine. Add cucumber, fennel, bell pepper,  tomato, and basil; toss to combine with dressing. Add croutons; toss again.  Let stand at room temperature (unless its over 70 degrees) for 30 minutes  before serving. Garnish with onion rings and olives. Makes 6 to 8 servings.    Sharon Tyler Herbst is the author of a new book, The Food Lovers  Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon  Tyler Herbst).        NOTES : This is a great salad for company because all the components can be  prepared well in advance and combined 30 minutes before serving. If you  make your own croutons, cut the bread into 3/4-inch chunks. Theyll shrink  during baking.    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (479g)
Recipe Makes: 1 servings

Calories: 531
Calories from Fat: 487 (92%)

Amt Per Serving		% DV

	Total Fat 54.1g	72 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 39.4g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 14.4mg		0 %
Potassium 206.8mg		5 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 8.1g
Protein 1.4g		2 %
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: 531

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