Makes 4-6 servings

You can use fresh bread in this salad, but slightly stale bread will also work. This is a great recipe for using up those odd ends of bread that are accumulating in your bread box.

Ingredients                 

1 loaf bread
1 tablespoon olive or canola oil
Salt and pepper

Dressing:
3 tablespoons olive or canola oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper

Salad:
Combine any of the following:
1 can garbanzo beans or 1 can cannellini beans, rinsed and drained
2 cups of chopped vegetables (tomatoes, bell peppers, cucumbers)
2 cups lettuce greens
1 small red onion, sliced thinly

Directions

1. Heat oil in a large sauté pan.
2. Add bread, salt and pepper.
3. Cook over low heat, stirring frequently, for 10 minutes, or until lightly browned. *You can also use the bread untoasted or toast in a 350F oven for 10 minutes or until browned.*
4. Whisk all the dressing ingredients together in a small bowl.
5. In a large bowl, mix the salad ingredients. Add the bread cubes and toss with the vinaigrette.
6. Season with salt and pepper.