Description
A recipe for Tuscan Bread Salad

Ingredients

• 4 tablespoons extra virgin olive oil, divided
  
• 2 cloves garlic, minced, divided
  
• 4 slices (1/2-inch-thick) Italian bread, about 4 inches in diameter
  
• 1 small head romaine lettuce
  
• 1/2 cup drained Lindsay Black Ripe Pitted Olives, halved if desired
  
• 1 large ripe tomato, seeded and diced
  
• 1 cup canned great Northern or cannellini beans, drained and rinsed
  
• 2 tablespoons balsamic vinegar
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 2 tablespoons sliced fresh basil leaves (optional)

Preparation
Preparation time: 15 minutes | Cooking time: 6 minutes

Combine 1 tablespoon olive oil and 1 clove garlic; brush over both sides of bread slices. Grill bread 2 to 3 minutes per side in ridged grill pan or broil 1 to 2 minutes per side until lightly toasted. Reserve outer leaves of lettuce. Tear or chop enough inner leaves to measure 6 cups. In large bowl, combine torn lettuce, olives, tomato and beans. Cut grilled bread into cubes; add to lettuce mixture. Combine remaining 3 tablespoons oil, remaining garlic, vinegar, salt and pepper; mix well. Add to lettuce mixture; toss well. Arrange outer leaves of lettuce on 4 serving plates; top with salad. Sprinkle basil over salads, if desired.

Variation: Sliced grilled chicken may be served over the salad.

Nutrition
Nutrition information per serving: 280 calories, 156 calories from fat, 17g total fat, 12g monounsaturated fat, 0mg cholesterol, 637mg sodium, 26g total carbohydrates, 6g dietary fiber, 6g protein

Serves
Makes 4 servings

Variations
no information available