Tomato-Cucumber Bread Salad

1. 1

   Preheat oven to 425u00b0. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).

2. 2

   Toss bread cubes with salad greens and next 4 ingredients. Serve with Red Wine Vinaigrette.

3. 3

   Marinated Tomato-Cucumber Bread Salad: Omit salad greens. Increase bread slices to 6, and toast as directed in Step Increase grape tomatoes to 1 pt., halved. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes. Makes 8 servings. Prep: 25 min., Bake: 5 min., Stand: 25 min., Cool: 10 min.

4. 4

   Per serving (including about 1 Tbsp. vinaigrette): Calories 249; Fat 6g (sat 6g, mono 9g, poly 9g); Protein 8g; Carb 3g; Fiber 7g; Chol 0mg; Iron 4mg; Sodium 468mg; Calc 34mg.

5. 5

   Note: Nutritional analysis includes about 1 1/2 Tbsp. vinaigrette.

6. 6

   How To Chiffonade

7. 7

   Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.

8. 8

   Step 2: Slice the roll into thin strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.