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This traditional Italian bread salad makes a satisfying springtime lunch.

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Ingredients


  • 6 slices Villaggio ® 100% Whole Wheat Thick Sliced Italian Style Bread
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) olive oil
  • 4 cups (1 L) baby spinach
  • 1 lb (500 g) asparagus, cooked and chopped
  • 1/2 cup (125 mL) chopped drained marinated artichokes
  • 1/2 cup (125 mL) halved pitted olives
  • 1/2 cup (125 mL) chopped drained sun-dried tomatoes
  • 1/2 cup (125 mL) Italian vinaigrette


Directions


Preheat oven to 375°F (190°C). Cut bread into 1-inch (2.5 cm) cubes; toss with Parmesan and olive oil. Spread in single layer on parchment paper–lined baking sheet; bake, stirring once or twice, for 10 to 15 minutes or until golden and crisp.

In bowl, toss together bread cubes, spinach, asparagus, artichokes, olives and sun-dried tomatoes; pour in dressing and toss to coat.