ITALIAN PANZANELLA SALAD
INGREDIENTS
Bread
2 tbsp (30 mL) olive oil
8 cups (2 L) Italian bread cubes (about ¾ of a 1-lb/450-g loaf, cut into ¾-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
½ cup (125 mL) pitted ripe olives, chopped
½ 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 (¼ cup/50 mL)
DIRECTIONS
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.
In Collapsible Serving Bowl - (8 Quart), 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
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