Arugula Bread Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 4
- Sodium
- 353
Ingredients
3 tablespoons Balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt.
1/4 teaspoon ground black pepper
1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons
1 tablespoon extra virgin olive oil
1 fresh minced clove
3 or 4 slices rustic bread, day old works great!
4 cups loosely packed arugula, washed and dried
1 cup fennel bulb, cored and thinly sliced
1/3 cup roasted bell pepper, 1/4 inch thick strips
1/4 cup pinenuts, toasted
1 1/2 cups seedless green or red grapes, picked from stem and rinsed
1/4 cup parmesan cheese, shaved or grated
Directions
- In a small bowl whisk together dressing ingredients.
- Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove from oven and let cool.
- Mix 1 tablespoon of olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl, and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.