Tuscan Tossed Salad

Name: Tuscan Tossed Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, rinsed and chopped; 118 milliliters balsamic vinegar; 454 grams loaf focaccia bread, cut into 1-inch cubes; 118 milliliters chopped celery; 2 mediums cucumbers, peeled, seeded and diced; 79 milliliters minced fresh basil; 2 garlic cloves, minced; 710 milliliters grape tomatoes; 118 milliliters pitted Greek olives, halved; 1 Tbsp olive oil, divided; 0 teaspoons pepper; 118 milliliters chopped red onion; 198 grams jar roasted sweet red peppers, drained and sliced; 142 grams package spring mix salad greens; 0 teaspoons salt; 3 larges yellow or red tomatoes, seeded and chopped

Tuscan Tossed Salad

Tuscan Tossed Salad might be just the side dish you are searching for. This recipe serves 16. One serving contains 113 calories, 4g of protein, and 3g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. If you have greek olives, grape tomatoes, focaccia bread, and a few other ingredients on hand, you can make it.

Instructions

Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil.

Ingredients you will need

Bread Cubes

Cooking Oil

Equipment you will use

Baking Sheet

Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.

Ingredients you will need

Red Pepper

Anchovies

Cucumber

Tomato

Vinegar

Celery

Garlic

Greens

Olives

Pepper

Basil

Onion

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

Ingredients you will need

Bread Cubes

Greens

Equipment you will use

Bowl