All Recipes Best Recipe Salad

Ingredients

2 cups cubed country-style sourdough bread 3 tablespoons olive oil, divided ⅓ cup sliced almonds 2 tablespoons minced shallot ½ cup olive oil 2 tablespoons red wine vinegar 1 pinch salt and ground black pepper to taste 6 ounces watercress ¼ cup orange segments

Nutrition Info

376 calories carbohydrate: 23.5 g cholesterol: : - fat: 29.4 g fiber: 2.1 g protein: 6.6 g saturatedFat: 3.9 g servingSize: - sodium: 266 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Spread bread cubes on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.
Bake in the preheated oven until bread is toasted but still chewy, about 8 minutes. Remove from the oven and let cool, about 10 minutes.
While bread cools, heat a frying pan over medium heat. Toast almonds in the hot pan, stirring continuously, until golden, about 5 minutes. Remove from heat and set aside.
Pour 1 tablespoon olive oil into the frying pan and heat over medium heat. Add shallot and cook and stir for 2 minutes. Transfer to a small bowl, whisk in 1/2 cup olive oil and red wine vinegar until blended for a vinaigrette. Season with salt and pepper.
Toss toasted bread, watercress, almonds, and orange segments together in a large serving bowl. Add vinaigrette and toss to coat evenly. Season with salt and pepper. Serve immediately.

6 servings

A bread salad with a spicy twist!