Harvest Bread Salad

Serves 4

– 2 cups cubed whole grain bread (I used Nature’s Pride 100% Whole Wheat)
– Cooking spray
– 2 tablespoons mayonnaise
– 3 ounces plain low-fat organic Greek-style yogurt
– 1 teaspoon cider vinegar
– 1/4 teaspoon mustard powder
– 1 1/2 teaspoons honey
– Salt and freshly ground black pepper, to taste
– 1/2 cup thinly sliced celery
– 1/2 cup halved seedless grapes
– 1/4 cup cashews, toasted, lightly crushed
– 1/4 cup dried cherries
– 1 apple, cored, quartered, and thinly sliced
– 2 tablespoons fresh chives, chopped into 1/2-inch pieces

Preheat an oven to 400 degrees F. Spread the bread cubes out on a cookie sheet or roasting pan and spray with cooking spray. Toss well to coat. Bake until the cubes are nicely golden and crispy on the outside.

While bread is cooling, stir together dressing ingredients (mayo through salt and pepper). Toss together the bread, dressing, celery, grapes, cashews, apple, dried cherries, and chives.

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