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Panzanella

Healthy.Eater's picture
Ingredients
  Stale white bread slice/Whole-grain french / italian bread 6 , toasted and cut into 1 -inch cubes (About 2 1/2 Cups 1 Inch Thick)
  Sweet green pepper 1 Small, cored, seeded, and diced (To Make 1/2 Cup)
  Plum tomatoes 3 , diced (To Make 1 1/2 Cups)
  Green onion with tops 2 , finely chopped (To Make 1/4 Cup)
  Stalk celery 1 Medium, diced (To Make 1/2 Cup)
  Cucumber 1 Small, peeled, seeded and diced (To Make 1 Cup)
  Drained capers 2 Teaspoon, finely chopped
  Minced fresh basil/Minced fresh parsley 1⁄4 Cup (4 tbs)
  Chicken stock/Vegetable stock / low-sodium chicken broth 1⁄4 Cup (4 tbs)
  Balsamic wine vinegar/Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon (Or To Taste)
  Black pepper 1⁄4 Teaspoon (Or To Taste)
  Olive oil 1 Tablespoon
Directions

1 To prepare the salad : In a large salad bowl, combine the bread, green pepper, tomatoes, green onions, celery, cucumber, capers if desired, and basil.
2 To prepare the dressing: In a small bowl, whisk together the stock, vinegar, garlic, salt, and pepper. Whisk in the oil. Or place all of the ingredients in a small jar with a tight-fitting lid and shake until well blended. Pour the dressing over the salad; toss lightly. Cover and chill for at least 1 hour or up to 6 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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