Try this Panzanella - Tuscan Bread and Tomato Salad recipe, or contribute your own.
Suggest a better descriptionSpread bread cubes in a large shallow baking pan, drizzle with 2 tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until crisp and lightly browned, about 30 minutes. Allow to cool slightly while combining and lightly mixing tomatoes, onion, basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt, pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce mixture, then gently mix in bread cubes. Allow to stand for 10 to 15 minutes before serving. Posted to KitMailbox Digest by GAdams1350
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Serving Size: 1 Serving (4430g) | ||
Recipe Makes: 1 | ||
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Calories: 2747 | ||
Calories from Fat: 514 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.1g | 76 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 4935.7mg | 170 % | |
Potassium 9462.4mg | 249 % | |
Total Carbohydrate 485.1g | 143 % | |
Dietary Fiber 66.3g | 265 % | |
Sugars, other 418.8g | ||
Protein 86.6g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2747
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