Saturday, November 20, 2010

Italian Panzanella Salad


2 tbsp (30 mL) olive oil
8 cups (2 L) Italian bread cubes (about 3/4 of a 1-lb/500-g loaf, cut into 3/4-in. 2-cm cubes)
2 garlic cloves, pressed
Salad and Dressing
8 cups (2 L) torn romaine lettuce
1 cup (250 mL) mushrooms, sliced
1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced
8 oz (250 g) diced salami or ham
1/2 cup (125 mL) pitted ripe olives, chopped
1/2 cup (125 mL) sliced red onion
1 medium zucchini, sliced (about 1 cup/250 mL)
1 cup (250 mL) Italian vinaigrette
1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)

  1. Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan. Bake 12-15 minutes or until golden brown. Cool completely.

  2. In (8-qt./8-L) Collapsible Serving Bowl, combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.

Yield: 8 servings

Nutrients per serving: Calories 430, Total Fat 31 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 14 g, Sodium 1200 mg, Fiber 3 g

**Another great recipe from Pampered Chef!

No comments:

Post a Comment