
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, day-oldDressing
Olive oil
2 tsp(s)
White wine vinegar
1 tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly grated
Uncooked scallions
1½ medium, or 1 large, trimmed and finely chopped
Plain fat free yogurt
¼ cup(s), Greek-styleSalad
Cherry tomatoes
12 oz, halved
Cooked corn
2 ear(s), medium, cooked, kernels removed
Fresh basil
2 tbsp(s), fresh, shredded
Table salt
¼ tsp(s)
Black pepper
⅛ pinch(es)