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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.Jennifer Beckman, Falls Church, Virginia Ingredients:
4 cups cubed sourdough bread |
6 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini) |
1 garlic clove, minced |
2 tablespoons balsamic vinegar |
1 tablespoon stone-ground mustard |
1 teaspoon honey |
4 cups fresh arugula |
1 cup grape tomatoes, halved |
2 tablespoons pine nuts, toasted |
2 tablespoons golden raisins |
2 ounces fresh goat cheese, crumbled |
Directions:
1. Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.
2. Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° 10-12 minutes or until tender.
3. In a large bowl, whisk vinegar, mustard, honey and remaining oil and salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately. Yield: 8 servings.
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