Salmon, Bbq Sauce, Baked Salmon
Panzanella Salad

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A great way to use up leftover bread!

Recipe Ingredients

1 cucumber
2 celery stalks
1 red bell pepper
4 large tomatoes
½ red onion
4 oz mozzarella or asiago cheese
½ cup pitted kalamata olives
3 cups day old crusty bread, cubed
2 tbsp Smart Balance Omega Oil
1 tbsp Dijon mustard
6 tbsp red wine vinegar
1 tsp sugar
¼ tsp garlic powder
¼ tsp onion powder
1 tsp salt
½ tsp pepper
½ cup basil leaves

Recipe Steps

Cut the cucumber, celery, red pepper, tomatoes, onion and cheese into bite size pieces and put into a large mixing bowl. Add the olives and bread.

In a separate bowl or shaker container, add the oil, mustard, vinegar, sugar, garlic powder, onion powder, salt and pepper. Mix until well combined.

Tear the basil leaves in half and add to the salad. Add the dressing on top and stir well.

Serve immediately or can be chilled for a few hours. It is best served the same day.

Nutrition Facts

Makes 10 servings.


[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 123 kcal
Fat 7 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 4 g
Cholesterol 7 mg
Sodium 522 mg
Carbohydrates 11 g
Dietary Fiber 1 g
Total Sugars 3 g
Protein 5 g