Summer panzanella salad
4
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 1 • Difficulté: Facile
It might sound odd, but this Italian salad typically includes day-old crusty bread, so don't let that stale bread go to waste! For this recipe, we opted for toasted WW bread for the same great taste but less calories and more fiber. It takes just ten minutes to make this salad for one, but be sure to dress the salad just before serving so that the toasted bread cubes do not get soggy.
Ingrédients
Tomato
1 medium, coarsely diced
Multigrain bread
1 slice(s)
Baby spinach
1 cup(s), packed
Frozen corn
¼ cup(s), thawed and drained
Uncooked scallions
1 medium, finely chopped
Fresh basil
1 tbsp(s), fresh, coarsely chopped
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Olive oil
1½ tsp(s), extra-virgin
Vinegar
1 tsp(s), any kind
Instructions
1
In a medium bowl, combine tomato, bread, spinach, corn, scallion and basil; mix well and season with salt and pepper.
2
In a small bowl, whisk together oil and vinegar; pour over salad and toss to coat.
3
Yields about one 3 cup serving.
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