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Tuscan Bread Salad With Romaine Ribbons

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Ingredients
  Italian bread 9 Cup (144 tbs), cut into 1-inch cubes with crusts (From A 10-Ounce Loaf)
  Chicken broth/Vegetable broth 1⁄3 Cup (5.33 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Fresh lemon juice 14 Teaspoon (1/4 Cup Plus 2 Teaspoons)
  Garlic cloves 2 Medium, minced
  Olive oil 1⁄2 Cup (8 tbs)
  Regular plain yogurt/Low-fat / nonfat plain yogurt 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon (Or To Taste)
  Freshly ground black pepper To Taste
  Red onion 1 Medium, halved and thinly sliced
  Seedless cucumbers 1 , cut into 1/2-inch cubes to make about 4 cups (2 Regular Cucumbers)
  Sliced kalamata olives 2⁄3 Cup (10.67 tbs)
  Capers 3 Tablespoon, drained, rinsed
  Romaine lettuce head 2 , cut into 1-inch strips, with ribs to make about 12 cups
Directions

To Toast Bread Cubes: Preheat oven to 350°F.
Place bread cubes on baking sheet and bake for 20 to 25 minutes, tossing occasionally, until crisp and dry.
If necessary, leave in turned-off oven until thoroughly dry in the center.
Cool to room temperature.
(Bread cubes may be stored airtight for several days or frozen.) To Make Vinaigrette: In a medium bowl, whisk together broth, vinegar, lemon juice, and garlic.
Whisk in oil and yogurt until thoroughly blended.
Season with salt and pepper to taste.
Do not use food processor or it will break down yogurt.
(Dressing may be refrigerated up to 3 days.
It will thicken as it sits.
Shake or stir well before using.) To Assemble Salad: About 5 minutes before serving, place onion, cucumbers, olives, capers, and bread cubes in salad bowl.
Add half the vinaigrette and toss to coat.
Let stand at room temperature 5 minutes.
Add lettuce and remaining vinaigrette, toss.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Interest: 
Everyday

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