Panzanella Salad

Panzanella Salad

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From: Diabetic Living Magazine

Don't throw out that stale bread! Instead make this quick, easy, and delicious Tuscan salad.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 ounces stale whole wheat bread
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 cups chopped romaine lettuce
  • ¼ cup pomegranate seeds
  • ¼ cup crumbled goat cheese (chèvre)
  • 2 tablespoons light Italian salad dressing

Preparation

  • Prep

  • Ready In

  1. Tear stale whole wheat bread into 1-inch pieces. In a 10-inch skillet heat oil over medium heat. Add bread; cook 5 minutes or until toasted, stirring occasionally. Add garlic, cook and stir 1 minute more.
  2. In a large bowl combine bread mixture, lettuce, pomegranate seeds and chevre. Drizzle with light Italian salad dressing; toss to coat.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 59 calories; 3 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 35 mcg folate; 3 mg cholesterol; 2 g sugars; 2,099 IU vitamin A; 2 mg vitamin C; 30 mg calcium; 0 mg iron; 91 mg sodium; 82 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable

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