Corn panzanella salad
3
Points®
Temps total: 21 min • Préparation: 15 min • Cuisson: 6 min • Portions: 4 • Difficulté: Facile
We gave this Italian salad added sweetness by using cornbread. You can also leave the bread out altogether.*
Ingrédients
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)
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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Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.