Wednesday, July 25, 2012

Mediterranean Romaine Salad


  • 2-1/2 cups cubed French bread
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 cup roasted sweet red peppers, thinly sliced
  • 1 medium cucumber, peeled and thinly sliced
  • 1 celery rib, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup thinly sliced red onion
  • 1/2 cup balsamic vinaigrette
  • 1 bunch romaine, torn
  • 1/4 teaspoon coarsely ground pepper
  • Shaved Parmesan cheese, optional


  • Place cubed bread on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside.
  • In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired. Yield: 6 servings.

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