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Three-Bread Salad

Three-Bread Salad

Nutrition Facts
  • cal. (kcal) 269
Three-Bread Salad
  • Makes: 6 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 24

Ingredients

  • 1 recipe Dried Yellow Tomato Vinaigrette (see below)
  • 6 cups mixed salad greens
  • 2 1 - inch thick slices crusty sourdough bread, cut into irregular pieces
  • 1 8 - inch whole wheat pita bread round, cut into 12 wedges
  • 2 slices pumpernickel bread, torn into pieces
  • 1 small sweet onion, very thinly sliced and separated into rings
  • 1 cup yellow and/or red pear-shaped tomatoes or cherry tomatoes
  • 2 ounces shaved dry Monterey Jack cheese or other hard grating cheese

Directions

  1. Prepare Dried Yellow Tomato Vinaigrette. Transfer to a storage container. Cover and chill.
  2. In a large salad bowl combine mixed greens, sourdough pieces, pita wedges, torn pumpernickel, sliced onion, and tomatoes. Drizzle with the Dried Yellow Tomato Vinaigrette; toss gently to coat. Top with cheese.

Dried Yellow Tomato Vinaigrette

Ingredients

  • 1/4 cup snipped dried yellow or red tomatoes (not oil-packed)
  • 1 cup boiling water
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/3 cup olive oil

Directions

  1. Place dried yellow or red tomatoes in a small bowl. Add boiling water; cover and let stand 10 minutes. Drain tomatoes, reserving 1/2 cup of the liquid. In a blender container or food processor bowl combine tomatoes and their reserved liquid, red wine vinegar, Dijon-style mustard, thyme, salt, and pepper. Cover and blend or process until nearly smooth. Gradually add olive oil, processing until combined and slightly thickened.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 269 cal., 16 g total fat (4 g sat. fat), 7 mg chol., 599 mg sodium, 24 g carb. (3 g fiber), 9 g pro.

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