Frugal Village Forums banner

1 - 4 of 4 Posts

·
Registered
Joined
·
7,747 Posts
Discussion Starter #1
Serving Size:
Amount Per Serving
Calories: 296
Total Fat: 25g
Sodium: 494mg
Total Carbs: 45g
Fiber: 1g
Protein: 12g
The Italians call this salad Panzanella; you’ll call it delicious.

Makes 4 main-dish servings or 8 side-dish servings

4 cups cubed sourdough or Italian bread (3/4-inch cubes)
Vegetable cooking spray (may be garlic- or butter-flavored)
2 cups diced tomato
1 cup cubed cucumber
1/4 cup chopped onion
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged Great Northern or pinto beans
Salt and pepper, to taste
Basil Dressing (recipe follows)
Preheat oven at 375 degrees.
Generously spray bread cubes with cooking spray and toss; spray again and toss. Arrange bread cubes on jelly roll pan; bake until toasted, about 8 - 10 minutes. Set aside.
In salad bowl, toss tomato, cucumber, onion and beans with Basil Dressing; season with salt and pepper, add toasted bread cubes and toss again. Serve immediately.
Basil Dressing

Makes about 1/2 cup

1 cup packed basil leaves
2 tablespoons olive oil
1 to 2 tablespoons balsamic or red wine vinegar
2 tablespoons water
1/8 teaspoon salt
Process all ingredients in food processor or blender until almost smooth. Refrigerate until ready to use.
TIPS: Bread may be prepared 1 to 2 days in advance; cool and store in airtight container at room temperature. Basil Dressing can be made 1 to 2 days in advance; refrigerate, covered. Any prepared basil or Italian dressing can be substituted
 

·
Registered
Joined
·
1,518 Posts
Sounds delish Polly! Thanks for sharing!!
 

·
Registered
Joined
·
7,747 Posts
Discussion Starter #4
Yep, this is a must try! I love bread salads!
 
1 - 4 of 4 Posts
Top