Servings: 4 Prep Time: 30 min. Cook Time: 3 min. This gourmet salad is packed with Italian veggies, salami, homemade croutons and mozzarella and tossed with a fabulous vinaigrette. If you don't have time to make the dressing, just substitute a bottle Italian or balsamic vinaigrette. |
• 1 tbsp capers, drained
• 1 tsp anchovy paste
• 3 clove(s) garlic
• 1 tsp sugar
• 1/3 cup(s) red wine vinegar
• 1/3 cup(s) olive oil
• 1 French bread baguette (about 2 ft.), cubed
• 1 bag romaine lettuce
• 1 cup(s) grape tomatoes, halved
• 1/2 cup(s) artichokes, quartered
• 1/2 cup(s) kalamata olives, pitted
• 4 oz mozzarella cheese (part skim), fresh, cubed
• 2 oz salami, genoa, thinly sliced
|  | 1. For the dressing - Blend capers, anchovy paste, garlic and sugar in a food processor or blender. Add oil and vinegar and pulse until blended. Set aside.
2. Cut bread into 1 inch cubes. Spread about 3 cups of bread cubes on a cookie sheet. Preheat broiler on high. Place cookie sheet on top rack and toast under the broiler for 2 - 3 minutes, stirring and watching closely until browned.
3. Combine remaining ingredients. Toss with toasted broad. Add the dressing and toss to coat. |
