Tuscan bread salad

Yield: 1 servings

Measure Ingredient
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

DRESSING

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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