TUSCAN TOSSED SALAD

Tuscan Tossed Salad image

I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.-Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Time 30m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
1 tablespoon plus 1/4 cup olive oil, divided
1/2 cup balsamic vinegar
1/3 cup minced fresh basil
4 anchovy fillets, rinsed and chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (5 ounces) spring mix salad greens
3 large yellow or red tomatoes, seeded and chopped
3 cups grape tomatoes
2 medium cucumbers, peeled, seeded and diced
1/2 cup pitted Greek olives, halved
1/2 cup chopped celery
1/2 cup chopped red onion
1 jar (7 ounces) roasted sweet red peppers, drained and sliced

Steps:

Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack., For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers., In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges