| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | *tabasco, 2send, Sides and s | 4 | Servings |
INGREDIENTS
| 1 | Loaf coarse Italian bread | |
| stale | ||
| 1/4 | c | Olive oil |
| 3 | T | Balsamic vinegar |
| 1 | Garlic clove, crushed | |
| 1 | t | Salt |
| 1 | t | TABASCO pepper sauce |
| 3 | Ripe tomatoes, cut in large | |
| chunsk | ||
| 1 | Red onion, cut | |
| 1 | In half and sliced | |
| 1 | Cucumber, cut in large | |
| chunks | ||
| 1 | Red pepper, seeded and cut | |
| in large pieces | ||
| 1 | Yellow pepper, seeded and | |
| cut in large pieces | ||
| 1 | c | Arugula leaves |
| 1/2 | c | Fresh basil leaves |
| 1/2 | c | Black olives |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 0mg
Sodium: 988.6mg
Potassium: 768.7mg
Carbohydrates: 19.6g
Fiber: 7g
Sugar: 7.6g
Protein: 4.6g