Sun-Dried Tomato, Feta and Pine Nut Salad

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
  • Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
  • Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
  • In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.
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