Bountiful Salad

~Bountiful Salad~

~Straight-From-The-Garden-Ingredients~

(above picture, photographer-Kailey Smith)

~Toasted Bread Cubes~

1/2 baguette, (I use Trader Joe's seeded baguette) - cut into bite size cubes

1/3 cup olive oil

1 tablespoon butter

2-3 cloves garlic, crushed in a garlic press or 1/8 teaspoon granulated garlic powder

( I like to sprinkle a little grated Parmesan on my toasted bread cubes the last 5 minutes of baking time-optional step)

Preheat oven to 350 degrees.

Combine all the above ingredients except Parmesan cheese. Spread on a baking sheet and bake for 30 minutes, turning them occasionally to evenly brown. Cool and set aside until ready to serve salad.

~Vinaigrette~

1/3 Cup red wine vinegar

1 tablespoon balsamic vinegar (optional-it adds another flavor note)

2 tablespoons lemon juice

1 teaspoon honey

1 level tablespoon Dijon mustard (I use the country style/just for visual appeal)

2 cloves garlic, crush in a garlic press

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

dash cayenne pepper, optional

1/2 cup extra virgin olive oil

Combine all the vinaigrette ingredients except the olive oil. When combined add the olive oil in a steady stream while whisking constantly. Adjust seasoning, pour over salad and toss.

~Bountiful Salad~

2-3 cups salad greens, cut into bite size pieces

1 cup basil leaves, shredded-no stems

1/2 bell pepper, seeded and diced (I prefer red, yellow or orange)

1/2 European cucumber, seeded and diced

1 container cherry tomatoes, whole

3 green onions or scallions, minced

~To this salad mixture add whatever vegetables you like. I have also used carrots from our garden, 1/c cup diced Kalamata olives, and Parmesan curls. You could use grilled corn (removed from cob), green beans, peas, asparagus, toasted pine nuts, or toasted pecans, and so on. Entertaining note: this salad could be made 24 hours in advance. Cover and store salad ingredients and vinaigrette separately.

Dress salad, garnish with Parmesan curls and a sprig of basil.

This is a dinner sized salad for a family of 4-6. Leftovers are great the next day!