Learn how to make Summer Time Salad, one of Rita's recipes for cancer prevention.

Summer Time Salad


  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced and divided
  • 3 slices whole wheat bread, cut into 1-inch cubes
  • 1 lb. asparagus, cut into 1-inch pieces
  • ¼ cup chopped carrot
  • ½ cup finely chopped red onion
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon mustard
  • 2 tablespoons shredded parmesan cheese


  1. Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.
  2. Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet. 
  3. Combine 1 tablespoon oil and remaining garlic in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.
  4. Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5-10 minutes to cool slightly.
  5. Meanwhile, combine onion, vinegar, remaining1 tablespoon oil, lemon juice, mustard in salad bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.

Makes 4 servings.