| 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
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