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Back Bread Salad

Dazzle your guests with this delightfully tasty side dish.

Recipe ZTR3


  • 1 Loaf French Baguette, Lightly Toasted
  • 1 Clove Garlic, Crushed
  • 1/2 tsp Salt
  • 1 Head Romaine Lettuce
  • 1 Cucumber, Peeled & Diced
  • 2 Green Scallions
  • 1 C Parsley, Chopped
  • 4 Medium Tomatoes, Cut Into Bite-Sized Pieces
  • 2 tsp Dried Mint, Crushed (optional)
  • 1/2 C Temecula Valley Blend Extra Virgin Olive Oil
  • Juice of 1/2 Lemon
  • Salt & Allspice To Taste
  • 1 Tbsp Zahtar


Crush garlic with 1/2 teaspoon of salt in a salad bowl.  Break dried or lightly toasted French baguette into small pieces over garlic.  Cut vegetables into bite-sized pieces over the bread, add mint leaves, Temecula Valley Blend extra virgin olive oil, lemon and toss well.  Add salt and sprinkle with Zahtar.

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