Nutrition Facts

Serving Size 187 g

(Approx. 6 Servings)

Amount Per Serving

Calories	280	Calories From Fat	130

% Daily Value*

Total Fat 15 g	23%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 310 mg	13%

Total Carbohydrate 32 g	11%

Dietary Fiber 1 g	4%

Sugars 4 g

Protein	6 g

Vitamin A 20%	•	Iron 10%

Vitamin C 35%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tomato, Jalapeño & Cheesy Bread Salad

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 Pt Organic Angel Sweet Tomatoes, cut in half

2 large jalapeños, very thinly sliced into rounds, seeds removed if desired

1/4 cup(s) red onions, minced

4 cup(s) H-E-B Bakery Scratch Aged Cheddar Onion Bread, cubed into bite-sized pieces

6 Tbsp extra virgin olive oil, divided use

2 Tbsp rice vinegar

1/4 cup(s) fresh dill, leaves picked and loosely packed

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Instructions

Preheat oven to 375°F.

In a bowl, combine tomatoes, jalapeños and red onions. Add a generous pinch of salt and pepper (approximately 1/2 to 1 teaspoon each) and mix well. Cover and refrigerate for at least 30 minutes. Meanwhile make croutons.

In another bowl, combine cubed bread, 3 tablespoons of olive oil and a pinch of salt and pepper. Toss to coat then spread out on a sheet pan.

Bake for 12 to 15 minutes or until bread is nicely browned and crisped. Set aside to cool completely.

Add croutons to salad. Salt will have drawn liquid from tomatoes making a natural dressing. Simply add vinegar, remaining olive oil and fresh dill. Toss well to coat.

Season to taste with salt and pepper, and serve.