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Recipes

Panzanella Salad

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INGREDIENTS

  • 1-1/2 cups cubed Italian or sourdough bread, 1/2-inch cubes
  • 1 can (15 oz.) white or cannellini beans, rinsed and drained
  • 1 large tomato or 3 plum tomatoes, chopped
  • 4 cups baby salad greens or romaine leaves
  • 1/4 cup chopped fresh basil or parsley
 

DIRECTIONS

  • 1

    Spray baking sheet with cooking spray. Arrange bread cubes in one layer on baking sheet. Bake in preheated 400°F oven 8 minutes or until bread is golden brown. Let cool to room temperature.

  • 2

    Combine beans, tomato, salad greens and basil in large bowl. Add dressing; toss lightly. Add bread cubes and cheese; toss. Transfer to serving plates; serve with pepper.

Panzanella Salad

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 328

Total Fat 17.0g

Saturated Fat 7.9g

Trans Fat 3.2g

Polyunsaturated Fat 0.5g

Cholesterol 30g

Sodium 921g

Carbohydrates 25g

Protein 20g

Dietary Fiber 7g

Vitamin A 201g

Vitamin C 16g

Calcium 414g

Iron 2g