Tuscan summer salad (tabasco)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Loaf coarse Italian bread; stale |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Balsamic vinegar |
| 1 | Garlic clove; crushed | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | TABASCO pepper sauce |
| 3 | larges | Ripe tomatoes; cut in large chunsk |
| 1 | large | Red onion; cut |
| 1 | In half and sliced | |
| 1 | large | Cucumber; cut in large chunks |
| 1 | large | Red pepper; seeded and cut in large pieces |
| 1 | large | Yellow pepper; seeded and cut in large pieces |
| 1 | cup | Arugula leaves |
| ½ | cup | Fresh basil leaves |
| ½ | cup | Black olives |
| 1 | tablespoon | Capers |
Directions
Tear bread into large pieces to make about 4 cups. In large bowl, combine olive oil, balsamic vinegar, garlic, salt and TABASCO sauce. Add remaining ingredients; toss to mix well. Let mixture stand 30 minutes before serving.
Makes 4 servings.
Nutritional information per serving: 368 Calories, 9 g protein, 16 g fat, 1050 mg sodium, 1 mg cholesterol TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998