Spicy Moroccan Bread Salad
Another salad by Rachel Ray. You can substitute your favorite cheese for jarlsberg and if you want you can substitute your favorite bread for the peasant/country loaf.
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INGREDIENTS
Nutrition- 1⁄2
- 2
- 1teaspoon ground cumin
- country bread, torn into about 1/2 inch pieces
- 4
- 1
- 4ounces jarlsberg cheese, cut into about 1/4 inch cubes
- 1⁄2cup slivered almonds, toasted
- 1⁄4cup red wine vinegar
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DIRECTIONS
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
- Add the bread and toss.
- Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
- In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
- Add the bread and toss. Let stand for 1 hour.
- Season with salt and pepper if you want.
- Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.
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