Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Whole wheat bread adds a nice texture, but regular French bread will work, too. Serve this salad as soon as you toss in the bread, so it doesn't get soggy.
Ingredients[]
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh mint
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon fennel seeds
- 2 1/2 cups chopped tomato
- 1/2 cup vertically sliced red onion
- 4 1/2 ounces whole wheat French bread, torn into 1-inch pieces (about 4 cups)
- 2 (6-ounce) cans lump crabmeat, drained and shell pieces removed
Directions[]
- Combine first 6 ingredients in a large bowl, stirring with a whisk.
- Add tomato, onion, bread, and crab; toss gently to coat.
- Serve immediately.
Yield: 4 servings (serving size: about 1 3/4 cups)