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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Speed up prep time by substituting 1/4 to 1/3 cup of organic bottled Italian dressing or balsamic vinaigrette for the from-scratch directions below. Ingredients:
3 cups multigrain bread (cut into 1 in. cubes) |
1 1/2 cups coarsely chopped tomatoes (2 to 3 medium) |
1/2 of a medium red onion (cut into thin wedges & separated) |
1/4 cup snipped fresh basil |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
4 cups torn romaine lettuce hearts |
shards fresh parmesan cheese (optional) |
Directions:
1. Preheat oven to 300*. Dry bread cubes by spreading in a shallow baking pan. Bake cubes, uncovered, for 8 to 10 minutes, stirring once or twice, until dry but not toasted.
2. In a large bowl toss together dried bread cubes, tomatoes, onion and basil; set aside.
3. For the dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on a serving dish or six salad plates. Spoon bread mixture over romaine. If desired, garnish with shards of Parmesan cheese.
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