Blue Cheese Bread Salad
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking sheet and bake for 15 minutes. Remove from oven and let cool for 15 minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion, tomatoes and vinaigrette dressing. Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on top of the leaf and sprinkle with remaining blue cheese. Repeat the procedure with remaining lettuce leaves.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.
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