ANTIPASTO SALAD

Preheat your oven to 400°F.

If you're using a jar of roasted peppers, you can skip this step. Otherwise, cut the peppers into halves. Then, remove the stem and seeds from each pepper half.

Place the pepper halves, face down, on a glass baking sheet. Roast them in the preheated 400°F oven for 30 minutes, or until they are soft and lightly browned.

Once the peppers are done roasting, cut them into thin slices.

Meanwhile, in a large bowl, combine all the other salad ingredients.

Prepare the dressing as directed on page 6.

In a separate bowl, toss the bread cubes with 1 tablespoon of olive oil.

When the peppers have finished roasting, lower the oven temperature to 350°F. Place the oil - coated bread cubes on a glass baking dish and bake them for 15 minutes, until they are browned and slightly crispy.

Add the baked bread cubes to the salad bowl. Then, top the salad with the prepared dressing.

Toss the salad well before serving.