I like salads, but they can become redundant. The bread salad’s ingenuity to base itself in carbs makes it a wonderful change from the traditional salad. If you have some extra bread lying around (stale is even better!) chop it up and roast it until it becomes toasty like croutons (but slightly bigger). I combined the bread with browned Italian sausage, dried cranberries and some green mix (after all it is a salad). I used a basic oil and vinegar for the dressing. Like a regular salad, bread salad can bring together a surprisingly different array of flavors! Try making a bread salad next time you feel bored looking at your pre-packaged salad greens!