Panzanella is a popular Tuscan summer salad made with bread soaked in a dressing. This version uses whole-grain bread, baby spinach and a reduced-calorie balsamic dressing for a healthier twist. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat broiler. Place bread slices on a baking sheet. Broil 2 to 3 inches from the heat for about 3 minutes or until lightly toasted, turning once to toast both sides. Cool on a wire rack. Lightly rub bread slices with cut sides of garlic clove. Cut bread into cubes.

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  • In a large glass salad bowl combine spinach and basil. Top with red onion, the bread cubes, and grapes. Drizzle with salad dressing and toss to coat. Serve immediately.

Tips

To make ahead: Prepare bread cubes; set aside. In salad bowl layer spinach, red onion, and grapes. Cover and chill salad for up to 4 hours. Top with basil and bread cubes and drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts

99 calories; 2 g total fat; 237 mg sodium. 17 g carbohydrates; 3 g fiber; 7 g sugar; 4 g protein;