Winter Bread Salad
Piling on produce and tossing in whole grains, beans or a sprinkle of nuts is a sure bet for a nutritious salad. Try this winter recipe featuring comforting whole-wheat bread, plum tomatoes and sweet onion.
PREP TIME :
- 3 cups whole-wheat Italian bread (4 oz.), in 1-inch cubes
- 1 garlic clove, halved lengthwise
- 3 very ripe plum tomatoes
- 1 celery rib, thinly sliced
- 1/2 cup diced sweet onion
- 3 cups romaine lettuce, cut crosswise into 3/4-inch strips
- 3 Tbsp. chopped flat leaf parsley, optional
- 3 Tbsp. white or red wine vinegar
- 1/4 tsp. sea salt
- 1/2 tsp. sugar
- 1 tsp. dried oregano
- Freshly ground pepper
- 2 Tbsp. extra virgin olive oil
- Spread cubed bread in single layer on baking sheet and let sit until surface feels dry on most sides, or cubes are firm but not stale-hard, 2 to 6 hours.
- Rub salad bowl, preferably wood or bamboo, liberally with cut side of half a garlic clove. Reserve the other garlic half for another use. Cut tomatoes lengthwise into quarter-wedges, then cut crosswise into chunky pieces.
- Place tomatoes and any juice in prepared bowl.
Add celery, onion and bread cubes. Arrange lettuce over chopped vegetables. Sprinkle on parsley, if using.
- For dressing, whisk vinegar, salt and sugar in small bowl until salt and sugar dissolve. Add oregano and 3-4 grinds pepper. Whisk in oil.
- At table, pour dressing over salad and toss until it well-coated and any extra dressing pools in bottom of bowl.
- Divide salad among 4 wide, shallow bowls, including liquid from bottom of salad bowl.
Nutrition (per serving):
158 calories, 8 g total fat (1 g saturated fat), 20 g carbohydrate,
4 g protein, 4 g dietary fiber, 281 mg sodium.