Mediterranean Romaine Salad

• 2-1/2 cups cubed French bread
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 cup roasted sweet red peppers, thinly sliced
• 1 medium cucumber, peeled and thinly sliced
• 1 celery rib, sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/3 cup thinly sliced red onion
• 1/2 cup balsamic vinaigrette
• 1 bunch romaine, torn
• 1/4 teaspoon coarsely ground pepper
• Shaved Parmesan cheese, optional

1. Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400u0b0 for 6-8 minutes or until golden brown, stirring once. Set aside.
2. In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.

bread, olive oil, garlic, hearts, sweet red peppers, cucumber, celery, olives, red onion, balsamic vinaigrette, romaine, ground pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/mediterranean-romaine-salad/ (may not work)