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Categories: Salads, Vegetarian

Bread Salad With Blue Cheese

Bread Salad With Blue Cheese
Al Seib / Los Angeles Times

To me, barbecued chicken tastes better in the heat of summer than any other time of year. It's perfect for a buffet or picnic. But to satisfy my taste, I started a quest for a lighter, bronzed rendition of barbecued ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: Use just enough vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mixture. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 cups diced vegetables for this salad.
  • 1 (8-ounce) crusty white or whole wheat baguette, cut into 1-inch cubes (about 4 cups)
  • 1 large tomato, seeded and cut into 1/2-inch pieces
  • 3/4 cup coarsely chopped Italian parsley
  • 1/2 sweet onion, cut into 1/2-inch pieces
  • 1/2 small trimmed fennel bulb, cut into 1/2-inch pieces
  • 1 cup raw young corn kernels, cut from 1 or 2 cobs
  • 1/3 cup crumbled mild blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt
  • Freshly ground pepper

Step 1Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl. Toss until mixed. Add oil; toss again. Add vinegar; toss. Taste and add salt and pepper. Serve immediately.

Each of 6 servings:
223 calories; 366 mg sodium; 6 mg cholesterol; 9 grams fat; 29 grams carbohydrates; 6 grams protein; 1.15 grams fiber.
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