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Bread Salad With Blue Cheese

Use just enough vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mixture. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 cups diced vegetables for this salad.

Courses: Salads
Serves: 6 people

Recipe Ingredients

8 oz 227gCrusty white or whole wheat baguette - cut 1" cubes,
  (abt 4 cups bread cubes)
1   Tomato - seeded, and (large)
  Cut into 1/2" pieces
3/4 cup 109g / 3.8ozCoarsely-chopped Italian parsley
1/2   Sweet onion - cut 1/2" pieces
1/2   Fennel bulb - trimmed, and (small)
  Cut into 1/2" pieces
1 cup 62g / 2.2ozRaw young corn kernels
1/3 cup 48g / 1.7ozCrumbled mild blue cheese
3 tablespoons 45mlExtra-virgin olive oil
2 tablespoons 30mlRed wine vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl. Toss until mixed. Add oil; toss again. Add vinegar; toss. Taste and add salt and pepper. Serve immediately.

This recipe yields 4 to 6 servings.

Each of 6 servings: 223 calories; 366 mg sodium; 6 mg cholesterol; 9 grams fat; 29 grams carbohydrates; 6 grams protein; 1.15 grams fiber.

Source:
The Los Angeles Times, 06-25-2000

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