Post by Admin on Jul 15, 2005 4:24:07 GMT 10
Bleu Cheese Bread Salad
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled bleu cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F.
Cut bread into 1/2-inch cubes.
Place on baking sheet and bake for 15 minutes.
Remove from oven and let cool for 15 minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red
onion, tomatoes and vinaigrette dressing.
Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on
top of the leaf and sprinkle with remaining blue cheese.
Repeat the procedure with remaining lettuce leaves.
Serves 6.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled bleu cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F.
Cut bread into 1/2-inch cubes.
Place on baking sheet and bake for 15 minutes.
Remove from oven and let cool for 15 minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red
onion, tomatoes and vinaigrette dressing.
Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on
top of the leaf and sprinkle with remaining blue cheese.
Repeat the procedure with remaining lettuce leaves.
Serves 6.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.