Ingredients
2-1/2 cups cubed French bread1 tablespoon olive oil1 garlic clove, minced1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained1 cup roasted sweet red peppers, thinly sliced1 medium cucumber, peeled and thinly sliced1 celery rib, sliced1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup thinly sliced red onion1/2 cup balsamic vinaigrette1 bunch romaine, torn1/4 teaspoon coarsely ground pepperShaved Parmesan cheese, optional
Preparation
Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside.
In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.
