Mediterranean Bread Salad
4 servings SERVINGS
Ingredients
- 375 ml or 1 1/2 cups All-Bran Flakes* cereal
- 75 ml or 1/3 cup finely shredded Parmesan cheese
- 750 ml or 3 cups sourdough bread cubes, 2.5 cm (1-inch)
- 1 ml or 1/4 tsp garlic or seasoning salt
- 1.5 L or 6 cups torn Romaine lettuce
- 1 can (540 ml/19 oz) white kidney beans (cannellini), drained and rinsed
- 2 medium tomatoes, coarsely chopped
- 50 ml or 1/4 cup sliced green or red onion
- 15 ml or 1 tbsp fine shreds fresh basil, optional
- 125 ml or 1/2 cup bottled sun-dried tomato vinaigrette dressing
Directions
1. On baking sheet lined with foil, spread cereal. Sprinkle with cheese. Bake at 200°C (400°F) for about 6 minutes or until cheese begins to brown, stirring once. Let cool completely.
2. On another baking sheet, spread bread cubes. Generously coat cubes with non-stick cooking spray. Sprinkle with garlic salt. Bake at 200°C (400°F) for about 10 minutes or until light brown, stirring occasionally.
3. In large bowl, mix together lettuce, beans, tomatoes, green onion and basil. Add bread cubes. Add dressing and toss to coat. Place salad on serving plates and top each with 1/4 of cereal mixture. Serve immediately.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
