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4 slices (each 1 in. thick) Safeway SELECT™ Artisan Como Bread
3/4 lb. ripe tomatoes, cut into 1- to 2-in. chunks
2 tbsp. O Organics™ Extra Virgin Olive Oil
1 tbsp. Safeway SELECT™ Red Wine Vinegar
2 tbsp. chopped pimento-stuffed, Spanish-style green olives
1 tsp. minced garlic
1 1/2 tbsp. drained Safeway SELECT™ Non Pareille Capers
1/8 tsp. hot chile flakes
Safeway Salt and freshly ground black pepper
2 cups baby arugula
1/3 cup lightly packed O Organics™ Basil leaves
1. Preheat oven to 400°. Tear bread into 1/2- to 1-in. pieces and place in a baking pan. Bake until bread is light golden and crisp, 10 to 15 minutes, stirring occasionally. Let cool.
2. Meanwhile, place tomatoes and any juices in a salad bowl. Stir in olive oil, vinegar, olives, garlic, capers, and chile flakes.
3. Stir cool bread into tomato mixture. Season to taste with salt and pepper. Let stand just until bread is softened, 10 to 15 minutes, stirring occasionally.
4. Add arugula and basil; mix, and serve.
PER SERVING 112 CAL., 47% (53 CAL.) FROM FAT; 3 G PROTEIN; 6 G FAT (0.8 G SAT.); 13 G CARBO (1.7 G FIBER); 346 MG SODIUM; 0 MG CHOL.