Mediterranean Romaine Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2-1/2 cups cubed french bread |
1 tablespoon olive oil |
1 garlic clove, minced |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained |
1 cup roasted sweet red peppers, thinly sliced |
1 medium cucumber, peeled and thinly sliced |
1 celery rib, sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/3 cup thinly sliced red onion |
1/2 cup balsamic vinaigrette |
1 bunch romaine, torn |
1/4 teaspoon coarsely ground pepper |
shaved parmesan cheese, optional |
Directions:
1. Place cubed bread on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside.
2. In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired. Yield: 6 servings.
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