INGREDIENTS:Dressing:
3/4 cup red wine vinegar
¼ cup balsamic vinegar
5 large garlic cloves
2 large shallots, minced
4 Tbsp. fresh oregano, minced
1 tsp. salt
½ tsp. pepper
2 2/3 cups olive oil
Salad:
2 small loaves olive or Italian bread, day old
2 cups fennel, fresh, julienne strips
2 medium red onions, julienne strips
30-36 yellow miniature tomatoes, quartered
16-20 red cherry tomatoes, quartered
2 large cucumbers, peeled, diced
1 large red pepper, diced
2 cups olives, whole, pitted
2 cups Almond Toppers™ Ranch Slices
1 cup basil, fresh, julienne
1 ½ cups Fontina cheese, shredded
½ cup Almond Toppers™ Ranch Slices
6 stalks green onion, diced DIRECTIONS:Whisk vinegars together. Add garlic, shallots, oregano and spices. Whisk in olive oil, in a slow steady stream, to emulsify the dressing. Adjust seasonings. Cut bread into 1 inch x 1 inch cubes and place in large bowl. Toss with ½ cup dressing to moisten cubes. Add fennel, onion, tomatoes, cucumber, peppers, olives, Almond Toppers™ Ranch Slices, and basil. Toss with about 2/3 remaining dressing, reserving last 1/3. Refrigerate 30 minutes.
Remove salad from cooler, add cheese, toss, and adjust seasonings and dressing levels, adding additional if desired. Serve salads as needed, topped with additional Almond Toppers™ Ranch Slices and diced green onion. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: SUGAR FOODS CORP.
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