Enjoy this fresh-tasting salad of ripe tomatoes, flavorful greens and whole-grain bread, all mixed with your own olive oil and vinegar dressing.
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4 cups 100% whole grain bread, cut into 1 inch cubes
3 tablespoon red wine vinegar
1 tablespoon white grape juice
1 teaspoon chia seed
1 teaspoon fresh garlic, finely minced
½ teaspoon dijon or whole grain mustard
3 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper, ground
5 cup home grown ripe tomatoes (about 3 large), cut into 1 inch cubes
1 ½ cup cucumber, unpeeled, seeded, ½ inch slices
½ cup red onion, thinly sliced
3 cup arugula, firm packed
1 ¼ cup basil leaves (about 25), chiffonade
- Preheat oven to 350° degrees.
- On a large non-stick baking sheet, place cubed bread and bake until the croutons are crisp and lightly colored, about 10 minutes.
- While bread is in the oven, make the vinaigrette in a large mixing bowl by whisking together vinegar, grape juice, Chia seed, garlic, mustard, olive oil, salt and pepper and set aside.
- Remove croutons from the oven and let cool.
- Add tomatoes, cucumber, and red onion to the vinaigrette and mix well.
- Add arugula, basil and croutons, toss until well mixed, and serve.
- Day-old bread works best for making croutons or set fresh bread out to dry out slightly before baking.
- You can use gluten-free bread as needed.
- Use oil-free fig and prune vinaigrette and omit chia seed for fat-free version.
Makes 10 servings
Each 1-cup serving contains:
Saturated fat .5g