Bread and tomato salad
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Bread and tomato salad
  Bread    Salad  
Last updated 6/12/2012 1:10:14 AM. Recipe ID 37403. Report a problem with this recipe.
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      Title: Bread and tomato salad
 Categories: Salads
      Yield: 1 Servings
MMMMM--------------------LYNN THOMAS DCQP82A-------------------------
    1/4    Loaf (about 1/4 pound)
           -day-old OR Italian bread,
           -cut into 1/2-inch cubes
           -(about 3 cups)
    1/2 c  Vegetable broth
      2 tb Red wine vinegar
      1    English cucumber, peeled,
           -split, seeded, thinly
           -sliced (about 3 cups)
      5    Green onions, white part
           -only, thinly sliced
    1/2 c  Finely diced red onion
      1 lb Plum or beefsteak tomatoes,
           -seeded, cut into 3/4-inch
      6    Basil leaves, chopped
      3 tb Olive oil
           Freshly ground pepper
           For serving, radicchio
  In large bowl, moisten bread with broth; squeeze out excess liquid and
  discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute
  vinegar flavor. Mix lightly with cucumber, green and red onions,
  tomatoes and basil. Add olive oil and remaining 1 tablespoon vinegar.
  Season to taste with salt ad pepper. Toss gently (use forks or
  hands); refrigerate for at least 1 hour. Can be made a day ahead.
  Season to taste. For serving, use radicchio leaves as cups. Serve
  chilled or at room temperature. Makes 4 servings. Each serving
  contains about: 238 calories; 402 mg sodium; 1 mg cholesterol; 12
  grams fat; 30 grams carbohydrates; 5 grams protein;1.43 gram fiber.

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Recipe ID 37403 (Apr 03, 2005)

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