Panzanella Salad with a Twist

Panzanella Salad with a Twist

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 ounces whole-grain baguette-style French bread, cut into ½-inch slices
  • 1 clove garlic, halved
  • 6 cups packaged fresh baby spinach or torn romaine lettuce
  • ⅓ cup torn fresh basil
  • ½ small red onion, cut into thin wedges
  • 1½ cups halved seedless red grapes
  • ¼ cup reduced-calorie balsamic vinaigrette salad dressing

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: 2 cups
  • Per serving: 99 calories; 2 g fat(0 g sat); 3 g fiber; 17 g carbohydrates; 4 g protein; 0 mg cholesterol; 7 g sugars; 237 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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