Don't tell your family
that it is a meal with leftovers. Wait to add the bread cubes
until the last minute so they won't be soggy.
Italian Bread
Salad
2 cups cooked cubed pork
tenderloin (about 3/4 pound)
2 small (about 3 ounces each) French baguettes, cut into 1/2-inch
cubes (about 6 cups)
1 (14 1/2-ounce) can diced
tomatoes, undrained
1/3 cup peeled, seeded, chopped cucumber
3 tablespoons minced red onion
3 tablespoons olive oil
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese
Toast bread cubes on baking
sheet in 450 degrees F. oven until toasted, about 15 minutes.
Meanwhile, in large shallow
serving bowl, toss together tomatoes and juice with pork, cucumber
and onion.
In small bowl, combine
oil, basil, vinegar, garlic and salt and pepper. Toss dressing
with pork mixture; add toasted bread cubes and sprinkle with
cheese. Serve immediately.
