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Ingredientes
- 8 ounce crusty white or possibly whole wheat baguette cut 1" cubes, (abt 4 c. bread cubes)
- 1 lrg tomato seeded, and cut into 1/2" pcs
- 3/4 c. coarsely-minced Italian parsley
- 1/2 x sweet onion cut 1/2" pcs
- 1/2 sm fennel bulb trimmed, and cut into 1/2" pcs
- 1 c. raw young corn kernels
- 1/3 c. crumbled mild blue cheese
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. red wine vinegar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl. Toss till mixed. Add in oil; toss again. Add in vinegar; toss. Taste and add in salt and pepper. Serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: Use just sufficient vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mix. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 c. diced vegetables for this salad.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 80 | 68% |
| Total Fat 9.12g | 11% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 116mg | 5% |
| Potassium 215mg | 6% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.49g | 2% |
| Protein 2.7g | 4% |
