PANZANELLA BREAD SALAD
From spinach1948 14 years ago
- 5 minutes to make
- Serves 4
Another light salad that has bread and tuna a stand alone. serve with water. The was adapted from the "Weight Watcher Magazine - Italian classics".
Ingredients
- Ingredients: shopping list
- 1 8-oz Day-old baguette, thinly sliced shopping list
- 2 medium tomatoes, in a bowl coarsely chopped ( reserve juice ) shopping list
- 1 cup coarsely chopped arugula shopping list
- 4-oz drained water-packed tuna, flaked shopping list
- 1 medium red bell pepper, seeded and diced shopping list
- 1 medium cucumber, thinly sliced shopping list
- 1 Tbs. rinsed drained capers, chopped shopping list
- 2 Tbs. red wine vinegar shopping list
- 1 Tablespoon + 1 teaspoon olive oil shopping list
- 1 garlic clove, finely minced shopping list
- ¼ tsp. Freshly ground black pepper shopping list
How to make it
- 1)place bread slices in a large serving bowl; add tomatoes and reserved juice. Let stand 10 minutes.
- 2)Add arugula, tuna, bell pepper, cucumber and capers; toss to mix well.
- 3)To prepare dressing, in a small bowl, whisk together vinegar, oil, garlic and black pepper. Pour over salad; toss to mix well. Divide evenly among 4 plates and serve.
- Calories per serving: 262, Fat: 7g, Carbohydrate: 36g, Cholesterol: 12mg
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 1 people-
wonderful recipe with great flavor thanks high5
momo_55grandma
in Mountianview loved it
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" It was excellent "