Recipe courtesy of Nancy Fuller
Episode: School Garden
Total:
45 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.

Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Raw Veggies with Chipotle Ranch Dressing

Recipe courtesy of Ree Drummond

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.