Sandraleebreadsalad Recipes

Steps:

• Dice the tomatoes into 1-inch pieces. Set aside.
• To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.

Steps:

• Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
• Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

Steps:

• In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
• Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
• Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

Steps:

• Cube bread.
• Stir all ingredients gently.
• Refrigerate for up to 4 hours.
• Tastes good with tomato soup.

Steps:

• In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.

Steps:

• In a large bowl, combine tomatoes, bread, olives, lemon juice, oil and mint.
• Season with salt and pepper and toss to combine.
• Let stand at least 5 minutes (or up to 30 minutes) before serving.