I love salads in the summer, however this version happened quite by accident due to a head of lettuce that had gone bad! I had to improvise what was intended to be a chopped salad for our July 4th BBQ. I needed to make it a second time to get all the ingredient portions down and think I like this version even better than the first!
6 C. sourdough bread, cut into 1 inch cubes (this is about 2/3 of a loaf)
1 tbsp olive oil
1 15 oz. can garbanzo beans, rinsed and drained
12-14 baby carrots, sliced
4 oz fresh Mozarella, cut into cubes
1 package grape or other sweet tomatoes, cut into halves
1/4 C blue cheese
3-4 slices cooked bacon, chopped
1 avocado, cubed
4-5 green onions, chopped
3/4 tsp Coleman’s dried mustard
1 tsp dried Italian herb mix
1 1/2 tsp shallot, minced
1/2 tsp dried minced garlic
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp course ground black pepper
1/8 tsp salt
1 1/2 tbsp white wine vinegar
2 tbsp balsamic vinegar
1/4 C extra virgin olive oil
Preheat oven to 300 degrees. Place bread cubes on a jelly roll pan, drizzle with olive oil and stir to coat. Toast for 15-20 minutes or until golden brown. Remove from oven and let cool. While bread cubes are baking combine garbanzo beans through bacon in a large bowl, stirring to combine. Set aside.
In a small bowl combine dried mustard through sugar, mix well. Add the vinegars, stirring to combine. Whisk in the olive oil until well blended.
Once the bread cubes are cool, add them to the bowl with the veggie mix and mix well. Slowly pour the dressing over the salad and stir until everything is well coated. Place the salad in the refrigerator and let sit for 30-60 minutes. Just before serving add the avocado and green onion; mix well.