Bread Salad with Roasted Peppers & Olives

Salad & Dressing

INGREDIENTS

1 12-ounce jar roasted peppers, drained and cut
8 black olives, pitted and chopped
1 celery stalk, chopped
1 scallion, sliced thin
8 fresh basil leaves, sliced thinly
4 cups day old bread, cut into cubes and moistened with olive oil and white wine
Vinegar
Chopped greens

DIRECTIONS

1. Put peppers, olives, celery, scallions, basil and bread in bowl.

2. Sprinkle with salt and pepper.

3. Drizzle with olive oil and vinegar. Toss gently and pour on greens.

4. Serve immediately over chopped greens.