|4 slices||Sourdough bread|
|Cut 1/2 inch thick|
|1||Clove garlic; peeled and halved|
|2||Ripe medium tomatoes|
|Cut into 1/2-inch dice|
|15 ounces||Canned white cannellini beans|
|Rinsed and drained|
|1 medium||Green bell pepper|
|Roasted and cut into thin strips|
|¼ cup||Chopped fresh basil|
|4½ teaspoon||Red wine vinegar|
|1 teaspoon||Dijon mustard|
|3 tablespoons||Extra-virgin olive oil|
|3 tablespoons||Vegetable broth|
|Salt and black pepper to taste|
4 SERVINGS DAIRY-FREE
Design director Joe Ulatowski frequently turns to this hearty salad because it lends itself to so many variations. He customizes it by adding slices of ripe avocado, tofu and black olives.
Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.
Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.
Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.
PER SERVING: 202 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 30G CARB.; 0 CHOL.; 145MG SOD.; 5G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.
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