Antipasto Salad
Serves: 4
2 cups Italian or French bread, cubed (1/2-inch)
1 pkg. (10 oz.) romaine lettuce, torn
1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
16 cherry tomatoes, cut in halves
4 pepperoncini salad peppers, drained and sliced
1/2 cup bottled roasted red bell peppers, drained and cut into 1-inch strips
3/4 cup Caesar salad dressing, fat free or light
pepper
Place bread cubes in single layer on baking sheet. Bake in preheated 425°F oven 8 minutes or until golden; set aside to cool.
Combine lettuce, 1 cup cheese, tomatoes, salad peppers and roasted pepper strips in large bowl.
Add bread cubes and dressing to lettuce mixture; toss to coat. Place salad on four serving plates; sprinkle with remaining cheese and serve with pepper.
Serves: 4
2 cups Italian or French bread, cubed (1/2-inch)
1 pkg. (10 oz.) romaine lettuce, torn
1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
16 cherry tomatoes, cut in halves
4 pepperoncini salad peppers, drained and sliced
1/2 cup bottled roasted red bell peppers, drained and cut into 1-inch strips
3/4 cup Caesar salad dressing, fat free or light
pepper
Place bread cubes in single layer on baking sheet. Bake in preheated 425°F oven 8 minutes or until golden; set aside to cool.
Combine lettuce, 1 cup cheese, tomatoes, salad peppers and roasted pepper strips in large bowl.
Add bread cubes and dressing to lettuce mixture; toss to coat. Place salad on four serving plates; sprinkle with remaining cheese and serve with pepper.
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