Italian Blt Bread Salad Recipes

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Steps:

• Place bread cubes on an ungreased baking sheet; coat lightly with cooking spray. Bake at 400° for 8-10 minutes or until golden brown. , For dressing, in a small bowl, whisk the water, vinegar, mayonnaise, sugar and oil until smooth. In a large salad bowl, combine the lettuce, tomato and bread cubes. Sprinkle with bacon and onion. Drizzle with dressing and toss to coat.

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Layer two bread slices with cheese, bacon, lettuce and tomato; top with remaining bread. , Brush outsides of sandwiches with salad dressing. Place bread crumbs in a shallow bowl. Coat sandwiches with bread crumbs; spray with butter-flavored cooking spray., In a large skillet over medium heat, toast sandwiches in oil for 2-3 minutes on each side or until bread is lightly browned.

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:

• In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread.

Steps:

• Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad.
• Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings.
• Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes.
• Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil. Toss and season with salt and pepper.
• Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.

Steps:

• In a large bowl whisk together mustard and vinegar.
• Whisk in the olive oil.
• Stir in the basil and season with salt and pepper.
• Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine.
• Assemble chicken salad on thick slices of Tuscan or Italian bread.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Steps:

• preheat oven to 450 degrees.
• toss bread cubes w/ oil & garlic.
• place evenly on baking tray & bake 12-15 minutes or until golden brown.
• cool completely.
• In large bowl combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini & bread crumbs.
• Pour dressing on top and toss.
• Top with cheese.