Try this Tomato and Bread Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300 F. Split the baguette in half lengthwise. Rub one half very well with the mashed garlic on the cut side. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise and then cut these strips into 3/4-inch pieces. Place croutons on a cookie sheet, crust side down. Bake until dark golden, about 30 minutes or more. If croutons are made in advance, place tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain and discard any juice that may have accumulated in the bottom of the bowl. To serve, add the croutons, onions, and basil to the tomatoes. Whisk together the vinegar and oil for the vinaigrette. Pour over salad and toss. Recipe is from _Lee Baileys California Wine Country Cooking_. Posted to EAT-L Digest 22 Aug 96 From: Felicia Pickering
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 6 | ||
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Calories: 231 | ||
Calories from Fat: 93 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 147.8mg | 5 % | |
Potassium 1215.3mg | 32 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 25.2g | ||
Protein 6.7g | 10 % | |
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: 231
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