Ingredients
Dressing
- 1/4 cup Olive Oil
- 2 Tblsp. White Balsamic Vinegar
- 1 Tblsp. Lemon Juice
- 1 Tsp. Lemon Zest
- 2 Tblsp. Chopped Chives
- Salt & Pepper To taste
Salad
- 2 – 3 Cups Bread Cubes
- Olive Oil Spray
- 1 Pound Brussels sprouts Trimmed and halved if large
- 1 Cup Red Onion 3/4 inch dice
- 1/2 Cup Colored Bell Pepper 3/4 inch dice
- 1 Tblsp. Olive Oil
- 1 Tsp. Freshly ground Pepper
- Pinch Kosher Salt
- 1-1/2 Cups Mini Heirloom tomatoes Halved
Servings:
Instructions
- Whisk the dressing ingredients together in a small bowl or shake in a jar with a tight fitting lid. Set aside
- Place the bread cubes in a baking pan. Spray lightly with olive oil cooking spray and toss to coat evenly. Bake at 350 degrees for 10 – 15 minutes until the cubes are dry, crisp and just barely browned. Place in a large serving bowl.
- Combine the Brussels sprouts, red onion, and bell pepper in a large roasting pan. Add the tablespoon of olive oil and the salt and pepper. Toss to coat evenly.
- Roast at 350 degrees for 35 – 40 minutes. The veggies should be tender and lightly browned. Pour the vegetables and any liquid over the bread cubes and toss to combine.
- Pour the dressing over the mixture in the serving bowl and toss to coat.
- Add the tomato halves and toss once more. Allow to sit at room temperature for at least 30 minutes. Toss again and serve at room temperature.
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