Bread Salad With Blue Cheese Recipe - Cooking Index
Bread Salad With Blue Cheese Recipe - Cooking Index
Use just enough vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mixture. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 cups diced vegetables for this salad.
Courses: Salads| 8 oz | 227g | Crusty white or whole wheat baguette - cut 1" cubes, |
| (abt 4 cups bread cubes) | ||
| 1 | Tomato - seeded, and (large) | |
| Cut into 1/2" pieces | ||
| 3/4 cup | 109g / 3.8oz | Coarsely-chopped Italian parsley |
| 1/2 | Sweet onion - cut 1/2" pieces | |
| 1/2 | Fennel bulb - trimmed, and (small) | |
| Cut into 1/2" pieces | ||
| 1 cup | 62g / 2.2oz | Raw young corn kernels |
| 1/3 cup | 48g / 1.7oz | Crumbled mild blue cheese |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Red wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl. Toss until mixed. Add oil; toss again. Add vinegar; toss. Taste and add salt and pepper. Serve immediately.
This recipe yields 4 to 6 servings.
Each of 6 servings: 223 calories; 366 mg sodium; 6 mg cholesterol; 9 grams fat; 29 grams carbohydrates; 6 grams protein; 1.15 grams fiber.
Source:
The Los Angeles Times, 06-25-2000
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