Title: Tuscan Bread Salad
Categories: Vegtime3
Yield: 1 servings

4 sl Sourdough bread
Cut 1/2 inch thick
1 Clove garlic; peeled and
-halved
2 Ripe medium tomatoes
Cut into 1/2-inch dice
15 oz Canned white cannellini
-beans
Rinsed and drained
1 md Green bell pepper
Roasted and cut into thin
-strips
1/4 c Chopped fresh basil

----------------------------------DRESSING----------------------------------
4 1/2 ts Red wine vinegar
1 ts Dijon mustard
3 tb Extra-virgin olive oil
3 tb Vegetable broth
Salt and black pepper to
-taste

4 SERVINGS DAIRY-FREE

Design director Joe Ulatowski frequently turns to this hearty salad because
it lends itself to so many variations. He customizes it by adding slices of
ripe avocado, tofu and black olives.

Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning
once, about 4 minutes on each side.

Dressing: In small bowl, whisk together vinegar, mustard, oil and broth
until well blended. Season with salt and pepper.

Cut bread into small cubes and put into serving bowl. Add tomatoes, beans,
roasted pepper and basil. Pour dressing over salad and toss to mix and
coat. Let rest 5 to 10 minutes before serving.

PER SERVING: 202 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 30G CARB.; 0
CHOL.; 145MG SOD.; 5G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 60

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