Ingredients
2
tablespoons olive or vegetable oil
2
tablespoons white wine vinegar
1
tablespoon lime juice
1/2
teaspoon garlic salt
4
cups cubed dry (day-old) French bread
2
medium tomatoes, seeded, chopped (1 1/2 cups)
1/2
cup thin yellow bell pepper strips
1/3
cup sliced green onions
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
3
tablespoons chopped fresh cilantro
Preparation
In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Set aside.
Place bread cubes on broiler pan. Broil 4 to 6 inches from heat for 3 to 5 minutes or until golden brown and crisp, stirring once.
In large bowl, combine toasted bread cubes and all remaining salad ingredients; toss to mix. Pour dressing over salad; toss gently to coat.
