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Sun-Dried Tomato, Feta & Pine Nut Salad
  • 1 loaf Italian bread, cubed (#
  • 3 Tbsp Extra Virgin Olive Oil (#
  • 8 oz. Feta Cheese, crumbled (#
  • ½ tsp Seasoned Salt
  • ½ tsp freshly ground Black Pepper (#
  • 1 Tbsp Garlic, minced (#
  • ½ cup Pine Nuts (#
  • 1 cup Sun-Dried Tomatoes (#
  • 2 (16 oz) packages Mixed Salad Greens (#
  • 4 Green Onions, cut into ½-inch pieces (#
  1. Preheat broiler. Toss three cups cubed Italian bread with olive oil. Season with seasoned salt, pepper and minced garlic. Spread out in a single layer in a well oiled 9×13 baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
  2. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
  3. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain and slice.
  4. In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts and feta.
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