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Green Chile Panzanella Salad

Green Chile Panzanella Salad
  • Prep 15 min
  • Total 15 min
  • Ingredients 10
  • Servings 4
Dinner ready in 15 minutes! Serve this spicy salad made using broiled French bread, veggies and Old El Paso® Chopped Green Chiles. Perfect if you love Italian cuisine.
Updated January 4, 2011

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 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • 3 tablespoons chopped fresh cilantro

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.

  • 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.

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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