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Ingredientes
- 2 c. 1/2" cubes cut from -- stale Whole-wheat Italian bread
- 1 x Cucumber
- 4 x To 6 tomatoes, peeled -- Seeded and cut into
- 1 x Inch pcs
- 3/4 c. Red onion -- minced
- 3 Tbsp. Fresh basil leaves -- Minced
- 5 Tbsp. Extra virgin olive oil
- 2 Tbsp. Red-wine vinegar Salt Fresh grnd black pepper
- 1 sm Head romaine lettuce -- Leaves separated, wa And spun or possibly patted dry
Direcciones
- Place the bread cubes in a mixing bowl, and add in sufficient cool water to cover them. Let the cubes soak for 5 min. Meanwhile, halve the cucumber length-wise and cut off the ends, but don't peel it. Scrape out the cucumber seeds with a tsp.. Cut sufficient cucumber into 1/4 inch dice to measure 1 1/2 c.. Drain the bread, gently squeezing out as much of the moisture as you can with your hands. Drop the bread cubes in a large salad bowl, and fold in the cucumber, tomatoes, onion, basil, 4 Tbsp. of extra virgin olive oil, 1 Tbsp. of vinegar, about 1 tsp. salt and about 1/4 tsp. pepper. Cover the bowl and let mix at room temperature for at least two hrs. To serve the salad, add in the remaining spoonfuls of extra virgin olive oil and vinegar, and additional salt and pepper to taste. Line a platter with romaine leaves, and spoon the salad onto the center of the leaves, or possibly serve directly from the salad bowl. MM reformat of Scott A. Steinbrink's
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 151 | 89% |
| Total Fat 17.03g | 21% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 147mg | 4% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.62g | 2% |
| Protein 0.8g | 1% |
