Soups & Salads
Panzanella Salad
Prep Time: 15 min | Cook Time: 8 min | Servings: 4 | Calories: 279
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Prep Time
15 min
Cook Time
8 min
Servings
4
Calories
279
This beautiful salad is made with chopped plum tomatoes, cannellini beans and Sargento® Shredded 6 Cheese Italian tossed with fresh baby greens. Garnish with your very own homemade croutons created with cubed Italian bread.
Ingredients
- 1-1/2 cups cubed Italian or sourdough bread, 1/2-inch cubes
- 1 can (15 oz.) white or cannellini beans, rinsed and drained
- 1 large tomato or 3 plum tomatoes, chopped
- 4 cups baby salad greens or romaine leaves
- 1/4 cup chopped fresh basil or parsley
- 1/3 cup balsamic vinaigrette or Italian salad dressing
- 1-1/2 cups (6 oz.) Sargento® Shredded 6 Cheese Italian
- Pepper
Directions
- Spray baking sheet with cooking spray. Arrange bread cubes in one layer on baking sheet. Bake in preheated 400°F oven 8 minutes or until bread is golden brown. Let cool to room temperature.
- Combine beans, tomato, salad greens and basil in large bowl. Add dressing; toss lightly. Add bread cubes and cheese; toss. Transfer to serving plates; serve with pepper.
