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SUMMERTIME BREAD SALAD




Source of Recipe


Mcdougall recipe.


Recipe Introduction


Heather was traveling recently and enjoyed a delicious bread salad during
one of her meals out. She came home craving a good bread salad, but
couldn’t find one anywhere, so she decided to create her own. This is even
better when you have fresh, vine-ripened tomatoes from your garden or the
farmer’s market.

Preparation Time: 20 minutes
Resting Time: 15 minutes
Servings: 4


List of Ingredients




1 loaf fat-free French or Italian style bread
1 cucumber
1 bell pepper
3 tomatoes
½ cup chopped fresh basil
¼ cup quartered Kalamata olives
1 cup fat free Balsamic vinaigrette
3 cloves garlic, crushed
2 tablespoons hot water
2 tablespoons vegetable broth
2 teaspoons Balsamic vinegar

Recipe



Preheat oven to 300 degrees.

Cut bread into 1 inch by 1 inch pieces. Place on a baking sheet and bake for 15 minutes. Remove and let cool. Cut cucumber, bell pepper and tomatoes into bite-sized pieces. Place in a large bowl and mix with the basil and olives. Whisk the remaining ingredients together in a separate
bowl. Set aside.
15 minutes before serving, add bread to the vegetable mixture and toss to mix. Add the dressing and toss again. Let rest before serving to allow dressing to soak into the bread somewhat.