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Prep 15min
Total15min
Ingredients10
Servings4
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Ingredients
Dressing
2
tablespoons olive or vegetable oil
2
tablespoons white wine vinegar
1
tablespoon lime juice
1/2
teaspoon garlic salt
Salad
4
cups cubed dry (day-old) French bread
2
medium tomatoes, seeded, chopped (1 1/2 cups)
1/2
cup thin yellow bell pepper strips
1/3
cup sliced green onions
1
can (4 oz) Old El Paso™ Chopped Green Chiles
3
tablespoons chopped fresh cilantro
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Steps
1
In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Set aside.
2
Place bread cubes on broiler pan. Broil 4 to 6 inches from heat for 3 to 5 minutes or until golden brown and crisp, stirring once.
3
In large bowl, combine toasted bread cubes and all remaining salad ingredients; toss to mix. Pour dressing over salad; toss gently to coat.
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Panzanella is an Italian bread salad featuring chunks of bread tossed with tomatoes, onions, fresh basil and vinaigrette. For a southwestern variation, we’ve added bell pepper, chiles, cilantro and lime.
Prepare the bread, vegetables and dressing one day ahead. Store the toasted bread cubes in a resealable plastic bag at room temperature; refrigerate the dressing and vegetables. Just before serving, toss all salad ingredients together.
To add flavor and protein to this salad, toss in 1/2 cup of shredded Cheddar or Monterey Jack cheese.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
250
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
700mg
29%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
12%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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