10.10.2014

Warm bread salad (it's real and it's delish)

Something momentous happened last night.

I ate a salad. And I was satisfied. And warm. And content.

I never feel that way after eating salads.

Even when I eat big salads with chick peas and loads of veggies, I still find myself famished a few hours later. I don't know if it's just my mind playing tricks on me or if my stomach wants to keep its few extra pounds, but I always want more more more after I eat some cold greens.

In an attempt to declutter my house, I got rid of all these Food Network magazines I'd been holding onto. I love using their weeknight meals for ideas to veganize, so I tore out a bunch of them and recycled the 10 months of recipes I'd been clinging too.

I came across a recipe for "warm bread salad" and almost tossed it into the recycling bin as well. But I decided hey, let's keep it, maybe it'll make a good fast and easy meal.

I have to be honest here, I didn't actually look at the recipe at all. It called for stale bread and frying peppers and cheese, things which I don't even know if we have in our area stores, so I just made up our own warm bread salad.

And it was warm. And delicious. And I didn't want to eat 14 cupcakes after it.

Amazing.

I encourage you to add this to the mix - you won't be disappointed! These were the add-ins we used, but the beauty of this is how simple it is to customize to whatever you're in the mood for or have on hand!


Warm bread salad
(serves four)
Ingredients:
One head romaine lettuce
One head Boston lettuce
2 carrots
1/2 a medium onion
5 small sweet peppers
1 ready-to-bake baguette of whole grain bread (we had the skinny long kind)
1 jar large black olives (use as many per salad as you'd like)
1/2 block Daiya jalapeƱo garlic wedge of cheese
Balsamic vinegar (enough to drizzle)
Dressing to top (we used a balsamic one as well)

Directions:
Preheat oven to 400 degrees. Tear bread into small pieces and place on a greased baking sheet. Cut sweet peppers into pieces (ours were about the size of a quarter) and place on baking sheet. Drizzle with balsamic vinegar. Bake for 10-12 minutes, or until it begins to crisp up and brown. Dice up all the lettuce and onion. Shred two carrots and mix all these together in a large bowl. Chop up 1/2 block of Daiya and set aside. Once salad bread and peppers are ready, serve salad and place bread, peppers and Daiya on top. Enjoy. And be satisfied. FROM A SALAD!

You also might like: 
Vegan lasagna soup
Vegan stuffed pepper casserole

2 comments:

  1. That sounds wayyyyy better than just croutons!

    ReplyDelete
  2. Now I know what to do with the last of the French Bread!

    ReplyDelete