Name: ARUGULA BREAD SALAD
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tbsp. balsamic vinegar; 1/3 cup extra virgin olive oil (1/2 tsp. salt); 1/4 tsp black pepper (ground); 1 medium red onion (peeled, sliced into 1/2 moons); 1 tbsp. extra virgin olive oil; 1 clove garlic (fresh minced); 4 slices rustic bread; 4 cups arugula (washed and dried); 1 fennel bulb (cored and thinly sliced); 1/2 cup roasted red bell pepper (1/4 inch thick strips); 1/4 cup Pine nuts (toasted); 1 1/2 cups California green or red seedless grapes (picked from stem and rinsed); 1/4 cup Parmesan cheese (shaved or grated)

ARUGULA BREAD SALAD

Prep Time 10

Cook Time 30

Total Time 40

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Servings

Ingredients

3 tbsp. balsamic vinegar
1/3 cup extra virgin olive oil 1/2 tsp. salt
1/4 tsp black pepper ground
1 medium red onion peeled, sliced into 1/2 moons
1 tbsp. extra virgin olive oil
1 clove garlic fresh minced
4 slices rustic bread
4 cups arugula washed and dried
1 fennel bulb cored and thinly sliced
1/2 cup roasted red bell pepper 1/4 inch thick strips
1/4 cup Pine nuts toasted
1 1/2 cups California green or red seedless grapes picked from stem and rinsed
1/4 cup Parmesan cheese shaved or grated

Instructions

Preparation

1 together dressing ingredients.2 Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.3 Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted.4 Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.

ARUGULA BREAD SALAD