Tuesday, October 13, 2015
Lindy brought a delicious new salad to the October Historical League meeting. Thanks for sharing the recipe.
Tuscan Bread Salad
7 slices Panne Provincia roasted garlic bread, cut 1 inch thick
6 tablespoons olive oil, divided
1 5-ounce package baby spinach
12 ounces cooked boneless, skinless chick breasts, cut into 1/4-inch cubes
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata olives, halved
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/4 medium red onion, sliced into thin wedges
1/3 cup chopped fresh parsley
1/4 cup thinly sliced fresh basil leaves
1 cup prepared balsamic vinaigrette, divided
Cut bread slices into 1-inch cubes. Heat 3 tablespoons oil in a saute pan over medium-high heat for 1-2 minutes, or until hot. Add half of the bread cubes and cook for 2-3 minutes, turning the cubes, or until golden brown. Transfer to a paper towl lined plate. Repeat with remaining 3 tablespoons oil and bread cubes.
Arrange spinach on a large platter. Top with bread cubes, chicken, tomatoes, olives, mozzarella and onions. Toss gently. Sprinkle with parsley and basil.
Drizzle 1/2 cup vinaigrette over the salad. Serve with the remaining vinaigrette on the side. Makes 8 servings.
Note: Substitute 4 ounces of perlini (mini fresh mozzarella balls) for the cubed fresh mozzarella.