Grilled Bruschetta Salad
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This salad highlights the wonderful, fresh flavours of summer. Use a sourdough type of bread with a sturdy texture so that the croutons hold their shape as they absorb the dressing.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 251 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 4% |
| vit C | 22% |
| folate | 10% |
Suggested Recipes
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2 tomatoes
1/2 cup (125 mL) shredded fresh basil
1/4 cup (50 mL) chopped seeded peeled cucumber
2 tbsp (25 mL) minced spanish onion
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (45 mL) balsamic vinegar
1/4 tsp (1 mL) each salt and pepper
1 clove garlic, minced
Bread Cubes:
1 tbsp (15 mL) extra-virgin olive oil
3 cloves garlic, minced
3 thick (3/4 inch/2 cm) slices sourdough bread (preferably Italian)
Preparation:
Bread Cubes: Stir together oil and garlic; brush over both sides of bread. Place on greased grill over medium heat; close lid and cook, turning once, for about 6 minutes or until bread is crisp and golden. Cut into bite-size pieces. Let cool.
Cut each tomato into 12 wedges; place in salad bowl. Add basil, cucumber, onion and bread cubes. Whisk together olive oil, vinegar, salt, pepper and garlic; pour over salad and toss gently to coat.
Additional Information
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