Gazpacho Panzanella
This colorful salad combines the best of the classic Spanish soup, gazpacho, and the Italian bread salad, panzanella. Chop the vegetables and toast the bread cubes ahead of time, but toss the salad right before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer a drier panzanella, simply add less dressing. Use olive oil-flavored cooking spray if you have it.
Recipe by Cooking Light June 2004
Gallery
Credit:
Randy Mayor; Melanie J. Clarke
Recipe Summary test
Ingredients
Directions
Nutrition Facts
Per Serving:
294 calories; calories from fat 24%; fat 7.7g; saturated fat 1.5g; mono fat 4.1g; poly fat 1.4g; protein 26.9g; carbohydrates 29.6g; fiber 4.4g; cholesterol 60mg; iron 3mg; sodium 553mg; calcium 68mg.