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Roast Beef Panzanella Salad

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Ingredients
  Stale whole wheat cibatta/French bread 6 Ounce, cut into 1-inch cubes (Day Old)
  Day old whole wheat cibatta/French bread 6 Ounce, cut into 1-inch cubes
  Ripe tomatoes 2 Large, coarsely chopped
  English cucumber 1⁄3 , chopped
  Red onion 1 Small, chopped
  Balsamic vinegar 3 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon, drained
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sliced lean beef roast 1⁄2 Pound, cut into strips
  Lean beef roast 1⁄2 Pound, cut into strips
Directions

1 Combine the ciabatta, tomatoes, cucumber, red onion, vinegar, oil, mint, capers, salt, and pepper in a large bowl. Toss well and let stand until the bread soaks up the juices, about 20 minutes.
2 Stir in the roast beef and serve at once.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Beef

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1858 Calories from Fat 433

% Daily Value*

Total Fat 47 g72.8%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 190.5 mg63.5%

Sodium 3362.1 mg140.1%

Total Carbohydrates 211 g70.2%

Dietary Fiber 12.5 g49.9%

Sugars 20 g

Protein 134 g267.4%

Vitamin A 69.2% Vitamin C 89.4%

Calcium 27.2% Iron 86.7%

*Based on a 2000 Calorie diet

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Roast Beef Panzanella Salad Recipe