Ingredients
-
3
-
2
-
1/2
-
1/4
-
2
-
4
-
1/2
-
1/4
-
6
-
1
-
-
-
-
-
Directions
Panzanella Salad With Bacon, Tomato and Basil, This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving., I have made this salad from your recipes for several years. We love the flavors and the ease of making this recipe! I have had to stay away from this for the 2 summers as I have to really watch the carbs, today I decided to make it more carb friendly and it is STILL JUST as wonderful as before. used only 1/3 of the bread your recipe called for and increase the tomatoes and lettuce. Color me happy, Happy, HAPPY! Thanks for a great recipe!, Simply splendid. Used some sourdough that was getting stale. I could up huge bowls of this!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Combine First 5 Ingredients in a Bowl; Stir With a Whisk. |
|
3
Done
|
Add Tomato, Onion, Basil and Bacon; Toss Well. Set Aside. |
|
4
Done
|
Arrange Bread Cubes in a Single Layer on Baking Sheet. Lightly Coat Bread With Cooking Spray. |
|
5
Done
|
Bake at 350 For 15 Minutes or Until Toasted; Cool. |
|
6
Done
|
Add Bread and Lettuce to Tomatoes; Toss Gently to Combine. |
|
7
Done
|
Serve Immediately. |
