Corn panzanella salad
3
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
We gave this Italian salad added sweetness by using cornbread. You can also leave the bread out altogether.*
Ingredients
Cornbread (prepared with fat free milk)
3 oz
Olive oil
2 tsp(s)
White wine vinegar
1 tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Uncooked scallions
1½ medium
Plain fat free yogurt
¼ cup(s)
Cherry tomatoes
12 oz
Cooked corn
2 ear(s), medium
Fresh basil
2 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
⅛ pinch(es)
Instructions
1
Preheat oven or toaster oven to 400ºF.
2
Slice cornbread into 1/4- to 1/3-inch-thick strips; place on a baking sheet. Toast until lightly browned and firm, about 3 minutes per side; remove from heat (corn strips will become crisp as they cool). Break into bite-size pieces and set aside.
3
To make dressing, in a small bowl, combine oil, vinegar, salt and pepper; stir well. Add scallion and yogurt and stir again; set aside.
4
In a large bowl, combine tomatoes, corn and basil; season with salt and pepper. Add dressing; mix gently but well. Scatter corn bread pieces over salad and serve. Yields about 1 cup per serving.
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