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    2 pt. Italian Bread Salad


    Source of Recipe


    WW magazine JULY 1998

    List of Ingredients




    4 cups (1/2 inch) cubed French bread
    5 cups chopped tomato (about 2 lbs)
    1 cup chopped cucumber
    1/2 cup sliced green onions
    1/2 cup chopped yellow bell pepper
    1/2 cup chopped fresh parsley
    1/4 cup chopped fresh basil
    1/4 cup fresh lemon juice
    1 1/2 TBS. olive oil
    1/4 tsp salt
    1/4 tsp pepper
    1 galic clove, minced

    Recipe



    Preheat oven to 350¼. Place French bread cubes in a single layer on a baking sheet. Bake at 350¼ for 12 minutes or until cubes are toasted. Set aside, and let cool. Combine chopped tomato and next 5 ingreds. in a large bowl. Combine lemon juice and next 4 ingreds; stir with a whisk until mixture is blended. Pour juice mixture over tomato mixture, tossing to coat. Cover and chill at least 30 minutes. Add toasted bread to tomato mixture just before serving; toss gently to coat. Serve immediately.

    Yield: 8 (1 cup) servings
    Shared by: Legacy71

 

 

 

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