Recipe Image

Panzanella Salad with a Twist

  • 5 m
  • 25 m
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.”


    • 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


  • 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.
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