Description
Panzanella Salad
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Yield: Serves: 4
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
- 1/3 cup balsamic vinaigrette or Italian salad dressing
- 1-1/2 cups (6 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian
- Pepper
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.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 303
Total Fat 16.1g
Saturated Fat 6.6g
Trans Fat 2.5g
Polyunsaturated Fat 0.4g
Cholesterol 28mg
Sodium 840mg
Carbohydrates 25g
Protein 18g
Dietary Fiber 7g
Vitamin A 201RE
Vitamin C 16mg
Calcium 371mg
Iron 2mg
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