Ingredients

Salad:
3 cups 1-inch diced stale bread (use anything you have on hand)
½ cup diced bell pepper
1 small red onion, sliced thin
½ cup radishes, sliced thin
1 small squash or zucchin
1 ½ cups halved grape tomatoes OR 2 large chopped tomatoes
½ head of lettuce or bunch of greens, torn into bite-sized pieces
¼ cup coarsely chopped fresh green herbs like parsley, basil, or cilantro
¼ cup vinaigrette
Salt and pepper to taste
Mustard vinaigrette:
2 tablespoons vinegar
1 to 2 teaspoons mustard
1 teaspoon honey
4 tablespoons vegetable oil
Salt and pepper to taste
Optional: 1 tablespoon minced shallot, red onion, or garlic
Optional: 1 tablespoon minced fresh herb

Directions

Salad: Wash hands with warm water and soap, scrubbing for at least 20 seconds. Rinse all produce under running water. Salt the tomatoes, and let sit for a few minutes until juice exudes. Place the bread in a large bowl and add the peppers, squash, onions, and radishes. Pour tomatoes on top and toss again. Shake the vinaigrette to mix it together and add to the bread mixture and toss to combine. Add the lettuce or greens and drizzle the vinaigrette to just cover all the other ingredients. Slice or mince the herbs and add at the last minute and toss. Taste and season with more salt if needed.

Mustard vinaigrette: Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot. Add the honey, then drizzle the oil in while whisking. Mince and stir in the herb just before serving. Or you can put all the ingredients in a lidded canning jar and shake vigorously. In larger quantities, you can use a blender. Taste and season with salt and pepper.

Nutrition Facts

270 calories
11g fat
1.5g saturated fat
0g trans fat
0mg cholesterol
280mg sodium
40g carbohydrate
3g fiber
8g total sugars
5g added sugars
8g protein
0% DV vitamin D
6% DV calcium
10% DV iron
8% DV potassium