Appetizers,
Salads and Breads:
Southern
California Bread Salad
from
California
Sizzles
Easy
and Distinctive Recipes for a Vibrant Lifestyle
INGREDIENTS:
1/2
pound day old sourdough bread, crust removed and sliced
2
large tomatoes, peeled, seeded and chopped
1
medium red onion, thinly sliced,
with slices cut into quarters
6-1/4-ounce
can white tuna packed in water
drained and flaked
1
cup pitted black olives
1
cup coarsely chopped basil leaves
Dressing:
3
cloves minced garlic
2
Tablespoons red wine vinegar
Salt to taste
1/3
cup olive oil
TO
PREPARE:
1.
Place bread slices in a medium bowl and cover with
water. Let soak for 5 minutes. Squeeze out the excess
water well. Crumble the bread into salad bowl.
2.
Add tomatoes, onion, tuna, olives and basil to the
bread. Set aside.
3.
In a food processor or small bowl, combine together
garlic, vinegar and salt. Add olive oil in a stream
and whisk until emulsified. Toss with the salad and
serve at room temperature.
Note:
You may substitute 8 ounces chopped cooked chicken breast or crabmeat for
the tuna.
SERVES:
6 - 8
Copyright 1992 by The
Junior League of Pasadena, Inc. and Art Center College of Design.
All rights reserved.
Visit The
Junior League of Pasadena web site (http://www.jrleaguepasadena.org)
to purchase copies of California Sizzles
and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. Proceeds from the sale of California
Sizzles will support the Junior League's indispensable work
within the community for those in need.
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