Yield5 servings (serving size: 2 cups)
Ingredients
Salad:
2 cups (1/2-inch) cubed French bread
6 cups torn Bibb lettuce
1 cup torn radicchio
1 cup chopped oranges
14 pitted kalamata olives, halved
Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon capers
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation
Preheat oven to 350°.
To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.
Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.
To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.
Nutritional Information
Calories:115 (30% from fat)
Fat:3.8g (sat 0.6g,mono 2.5g,poly 0.6g)
Protein:3g
Carbohydrate:17.1g
Fiber:2.9g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:406mg
Calcium:39mg
Spanish cooking@home
by cooking mania
