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Caesar Style Panzanella

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For dressing
  Plain nonfat yogurt 1 Cup (16 tbs)
  1% buttermilk 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Soft cooked eggs 2
  Balsamic vinegar 2 Tablespoon
  Reduced sodium soy sauce 4 Teaspoon
  Dijon mustard 2 Teaspoon
For salad
  Ears of corn 4 , husks and silks removed
  Sugar snap peas/Snow peas 4 Cup (64 tbs)
  Water 2 Tablespoon
  Cubed stale bread 6 Cup (96 tbs)
  Romaine lettuce head 2 , torn into bite-size pieces
  Cherry tomatoes 4 Cup (64 tbs), halved or quartered

To make the dressing: In a food processor or blender, combine the yogurt, buttermilk, Parmesan, lemon juice, eggs, vinegar, soy sauce, and mustard.
Process until smooth.
To make the salad: Bring a large pot of water to a boil.
Add the corn, cover, and remove from the heat.
Let stand for 5 minutes.
When cool enough to handle, slice the kernels off the cobs.
Place in a large bowl.
Combine the sugar snap peas or snow peas and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for 30 seconds, or until crisp-tender.
Plunge the peas into a bowl of cold water, drain, and add to the corn.
Preheat the oven to 350°F.
Place the bread in 2 jelly-roll pans.
Bake, stirring occasionally, for 8 to 10 minutes, or until lightly toasted.
Add to the bowl with the corn.
Add the lettuce and tomatoes.
Toss gently to combine.
Add the dressing and toss to thoroughly coat.
Let stand for 5 minutes to allow the bread to absorb the dressing.
Toss again.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Caesar Style Panzanella Recipe