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Bread Salad with Tuna


  • Day-old French bread
  • 2 to 3 ounces Parmesan cheese
  • 3 cloves garlic
  • 1 small package slivered almonds
  • 1 small bottle Italian dressing
  • 1 lemon
  • 2 (8-ounce) cans tuna packed in water or olive oil
  • 1 tomato, optional
  • 1 small head lettuce (romaine, red leaf, Boston, arugula or packaged
  • assortment of baby lettuces)


Cut French bread in 3/4-inch cubes and measure 6 cups. Place on one side of baking sheet. Place 1/4 cup slivered almonds on other side of baking sheet. Bake at 350 degrees 5 to 10 minutes or until bread cubes are crisp and lightly browned (bread several days old will crisp faster) and almonds are golden. Cool. Chop 3 cloves garlic. Cut 1 lemon in half and squeeze juice. Drain 2 cans tuna in water and cut into chunks. Tear 1/2 head lettuce. Dice tomato, if using. Coarsely shred 2 to 3 ounces Parmesan cheese. Combine 1/2 cup Italian dressing with garlic and lemon juice in large bowl. Mix in bread cubes, almonds, half of tuna, lettuce, tomato and Parmesan. Gently toss and serve, topped with remaining tuna. Makes 4 servings. Note: Instead of bottled Italian dressing, use 3 tablespoons each olive oil, walnut oil and white wine vinegar. Substitute 1 pound julienned cooked ham, chicken or turkey for tuna.

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