Recipe for Tuscan Bread Salad (8/98) 
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Yield:
1
Ingredients:
Amount Ingredient
4 slc sourdough bread
cut 1/2 inch thick
1 x clove garlic, peeled and halved
2 x ripe medium tomatoes
cut into 1/2-inch dice
15 oz canned white cannellini beans
rinsed and drained
1 med green bell pepper
roasted and cut into thin strips
1/4 cup chopped fresh basil
----------------- DRESSING ----------------
1/2 tsp red wine vinegar
1 tsp Dijon mustard
3 tbl extra-virgin olive oil
3 tbl vegetable broth
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Design director Joe Ulatowski frequently turns to this hearty salad because it lends itself to so many variations. He customizes it by adding slices of ripe avocado, tofu and black olives.

Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.

Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.

Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.

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