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4 servings
suggest servings
| 2 | cups | italian bread shell | |
| 1 | tablespoon | olive oil | |
| 1 | cup | english cucumber | in 1/2 inch cubes |
| 1/3 | cup | sweet red bell pepper | 1/2 inch pieces |
| 1/2 | cup | scallions, spring or green onions | thinly |
| 4 | cups | parsley leaves | coarsely chopped |
| 2 | medium | tomatoes | cubes |
| Dressing | |||
| 2 | tablespoons | lemon juice | |
| 3/4 | teaspoon | salt | |
| 1 | large | garlic cloves | finely chopped |
| 1/2 | teaspoon | black pepper | |
| 1 | teaspoon | cinnamon, ground | |
| 1/4 | teaspoon | allspice | ground |
| 9 | tablespoons | olive oil, extra-virgin | |
""NOTE: After a couple of hours, the croutons will start to absorb the dressing.
Some people like this; others (including the reviewer for Toronto Life!) do not.
Time the addition of the croutons to suit your taste.
" Preheat oven to 350F.
Spread the bread cubes on a large baking sheet and toss with the oil.
Bake in the preheated oven until golden brown, turning them every few minutes.
They will take 10 to 20 minutes, depending on how fresh the bread is.
Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now.
Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves.
Add the pepper, cinnamon and allspice, then slowly beat in the olive oil.
(May be prepared up to 12 hours ahead to this point.
) Place the cut up tomatoes on top of the other vegetables.
Pour on the dressing and toss well; add the croutons and toss again (see note).
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 482mg | 20% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 4.0g | 15% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 122% | Vitamin C | 182% | |
| Calcium | 11% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I've destroyed any number of goose dinners and pulled out enough hair to stuff an army pillow over it. I hadn't tried the big birds again for years until I came across this recipe just before Christmas. To say that I was pleased with the way it came out would be an understatement. Just as promised, a moist, flavorful bird with crispy skin that we all fought over. The aroma from that oven put a feral glint in the eyes of my dogs the likes of which I haven't seen since they treed a possum last summer. I can't find the name of whomever submitted this recipe but whoever you are, thanks a million!
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