| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
*tabasco, Sides and s, 2send |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Loaf coarse Italian bread; stale |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
| 1 |
|
Garlic clove; crushed |
| 1 |
ts |
Salt |
| 1 |
ts |
TABASCO pepper sauce |
| 3 |
lg |
Ripe tomatoes; cut in large chunsk |
| 1 |
lg |
Red onion; cut |
| 1 |
|
In half and sliced |
| 1 |
lg |
Cucumber; cut in large chunks |
| 1 |
lg |
Red pepper; seeded and cut in large pieces |
| 1 |
lg |
Yellow pepper; seeded and cut in large pieces |
| 1 |
c |
Arugula leaves |
| 1/2 |
c |
Fresh basil leaves |
| 1/2 |
c |
Black olives |
| 1 |
tb |
Capers |
INSTRUCTIONS
Tear bread into large pieces to make about 4 cups. In large bowl, combine
olive oil, balsamic vinegar, garlic, salt and TABASCO sauce. Add remaining
ingredients; toss to mix well. Let mixture stand 30 minutes before serving.
Makes 4 servings.
Nutritional information per serving: 368 Calories, 9 g protein, 16 g fat,
1050 mg sodium, 1 mg cholesterol
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster
1998-Mar >Submitted to McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23,
1998
A Message from our Provider:
“A family altar can alter a family.”