Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Salad Recipes >> Bread 02

Print this Recipe    Bread 02

BREAD SALAD WITH TUNA

Day-old French bread
2 to 3 ounces Parmesan cheese
3 cloves garlic
1 small package slivered almonds
1 small bottle Italian dressing
1 lemon
2 (8-ounce) cans tuna packed in water or olive oil
1 tomato, optional
1 small head lettuce (romaine, red leaf, Boston, arugula or packaged
assortment of baby lettuces)

Cut French bread in 3/4-inch cubes and measure 6 cups. Place on
one side of baking sheet. Place 1/4 cup slivered almonds on other
side of baking sheet. Bake at 350 degrees 5 to 10 minutes or until
bread cubes are crisp and lightly browned (bread several days old
will crisp faster) and almonds are golden. Cool.

Chop 3 cloves garlic. Cut 1 lemon in half and squeeze juice. Drain
2 cans tuna in water and cut into chunks. Tear 1/2 head lettuce.
Dice tomato, if using. Coarsely shred 2 to 3 ounces Parmesan cheese.

Combine 1/2 cup Italian dressing with garlic and lemon juice in
large bowl. Mix in bread cubes, almonds, half of tuna, lettuce,
tomato and Parmesan. Gently toss and serve, topped with remaining
tuna.

Makes 4 servings.

Note: Instead of bottled Italian dressing, use 3 tablespoons each
olive oil, walnut oil and white wine vinegar. Substitute 1 pound
julienned cooked ham, chicken or turkey for tuna.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.