| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Tuscan |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Sourdough bread |
|
|
Cut 1/2 inch thick |
| 1 |
|
Clove garlic; peeled and halved |
| 2 |
|
Ripe medium tomatoes |
|
|
Cut into 1/2-inch dice |
| 15 |
oz |
Canned white cannellini beans |
|
|
Rinsed and drained |
| 1 |
md |
Green bell pepper |
|
|
Roasted and cut into thin strips |
| 1/4 |
c |
Chopped fresh basil |
| 4 1/2 |
ts |
Red wine vinegar |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Vegetable broth |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
DRESSING
4 SERVINGS DAIRY-FREE
Design director Joe Ulatowski frequently turns to this hearty salad because
it lends itself to so many variations. He customizes it by adding slices of
ripe avocado, tofu and black olives.
Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning
once, about 4 minutes on each side.
Dressing: In small bowl, whisk together vinegar, mustard, oil and broth
until well blended. Season with salt and pepper.
Cut bread into small cubes and put into serving bowl. Add tomatoes, beans,
roasted pepper and basil. Pour dressing over salad and toss to mix and
coat. Let rest 5 to 10 minutes before serving.
PER SERVING: 202 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 30G CARB.; 0
CHOL.; 145MG SOD.; 5G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 60
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”