Panzanella Salad with a Twist

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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
5 mins
total:
25 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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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

Serving Size:
2 cups
Per Serving:
99 calories; protein 4g; carbohydrates 17g; dietary fiber 3g; sugars 7g; fat 2g; sodium 237mg.
Exchanges:

1 starch, 1/2 fat
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