Tuscan Bread Salad
Ingredients
- 1 lb cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1½ Tbsp red wine vinegar
- 4 Tbsp olive oil, divided
- Kosher salt
- Pepper
- 1 baguette, roughly torn
- 1 clove garlic, finely grated
- 3 cups baby spinach
- 3 cups baby kale
- Sunny-side up eggs, for serving
Instructions
- In large bowl, toss tomatoes and onion with red wine vinegar, 3 Tbsp oil and ½ tsp each salt and pepper; let sit 10 min.
- Meanwhile, on rimmed baking sheet, toss baguette pieces with garlic and remaining Tbsp oil and roast at 400°F until golden brown, 8 to 10 min.
- Toss toasted bread with tomato mixture, then fold in spinach and kale. Top each serving with 1 egg if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
305
|
305
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 8 | 8 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 565 | 565 |
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