Summer panzanella salad
3
Points® value
Total Time
10 min
Prep
10 min
Serves
1
Difficulty
Easy
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.
Ingredients
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