Mediterranean Bread Salad

Mediterranean Bread Salad

The sunny taste of sundried tomatoes makes the perfect complement to this delicious Mediterranean salad. With cannellini beans, Parmesan, sourdough bread and All-Bran® cereal, this hearty salad makes a satisfying summer meal. Serve it for a great al fresco supper.

20 mins. Prep time
20 mins. Total time

Serves 4

  Ingredients  

  • 1 1/2 cups Ready-To-Eat Cereal Complete® All-Bran® Wheat Bran Flakes
  • 1/3 cup finely shredded Parmesan cheese
  • 3 cups cubed sourdough bread (about 1-inch cubes)
  • Vegetable cooking spray
  • 1/4 teaspoon garlic salt
  • 6 cups torn romaine lettuce
  • 1 can (15 oz.) cannellini beans or black beans, rinsed and drained
  • 1 medium tomato, coarsely chopped
  • 1/2 cup bottled sun-dried tomato vinaigrette salad dressing
  • 1/4 cup sliced green onions
  • 1

    On baking sheet lined with foil spread KELLOGG'S ALL-BRAN COMPLETE WHEAT FLAKES cereal. Sprinkle with cheese. Bake at 400°F about 6 minutes or until cheese begins to brown, stirring once. Cool completely.

  • 2

    On second baking sheet lined with foil spread bread cubes. Generously coat bread with cooking spray. Sprinkle with garlic salt. Bake at 400°F about 10 minutes or until lightly browned.

  • 3

    Meanwhile, in large bowl toss together lettuce, beans, tomato, salad dressing and green onions. Add bread cubes. Toss to combine. Spoon onto 4 serving plates. Sprinkle with cereal mixture. Serve immediately.

20 mins. Prep time
20 mins. Total time

Serves 4

  Ingredients  

  • 1 1/2 cups Ready-To-Eat Cereal Complete® All-Bran® Wheat Bran Flakes
  • 1/3 cup finely shredded Parmesan cheese
  • 3 cups cubed sourdough bread (about 1-inch cubes)
  • Vegetable cooking spray
  • 1/4 teaspoon garlic salt
  • 6 cups torn romaine lettuce
  • 1 can (15 oz.) cannellini beans or black beans, rinsed and drained
  • 1 medium tomato, coarsely chopped
  • 1/2 cup bottled sun-dried tomato vinaigrette salad dressing
  • 1/4 cup sliced green onions
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