Baked on the Bright Side

Bread Salad

August 10, 2011


Because it’s bread salad and it’s delicious! And even better that can be Gluten-Free! Time to prepare: 45 mins

For the Salad:

4 Slices Rudi’s Gluten-Free Original Bread or Multigrain Bread

2 Cups Arugula

1/2 C grape tomatoes sliced in half lengthwise

1/8 Cup sliced red onion

1/4 Cup cucumber sliced, peeled and quartered

1/4 Cup Kalamata Olives, sliced in half lengthwise (optional)

2 ounces crumbled goat cheese

Sweet Onion Vinaigrette, recipe follows

For the Vinaigrette:

1/3 Cup diced sweet onion

1 teaspoon chopped garlic

1 teaspoon brown sugar

2 tablespoons white balsamic vinegar

scant 1/4 teaspoon salt

scant 1/4 teaspoon fresh ground pepper

1/3 Cup olive oil

For the Salad:
1. Brush the bread with olive oil and grill or toast the bread. Once cool, cut into bite sized pieces.
2. In a medium sized bowl combine bread, arugula, tomatoes, goat cheese, onion, cucumbers and olives if using.
3. Toss with the desired amount of vinaigrette and serve.

For Vinaigrette:
1. In a food processor chop garlic and onions.
2. Add in brown sugar, vinegar, salt and pepper. Chop until combined.
3. With the processor running add in the olive oil until combined.
4. Taste and season with more salt and pepper if necessary.

Reciby by Ryan Powell

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