Bertolli Olive Oil is celebrating its 150th Anniversary and I was inspired to create a salad. Actually my daughter picked out this recipe. She LOVES salads and I love that she likes to eat healthy. Plus after making this salad we found out that it’s actually quite delicious!
3 cups cubed French bread
1/4 cup walnuts chopped
1/2 cup dried cherries chopped
2 celery stalks, trimmed and diced
3 Tablespoons Berolli Olive Oil
3 Tablespoons Raspberry vinegar
1 Tablespoon honey
2 Tablespoons water
1/2 teaspoon curry powder
Preheat oven to 350. Spread bread cubes on a cookie sheet and toast for 15 minutes, cool completely.
Toast walnuts in medium skillet over medium heat constantly stirring
Combine walnuts, cherries, celery and bread
Combine dressing ingredients and toss salad with dressing.
