| 1 | bag (10 ounces) romaine and leaf lettuce mix |
| 1 | can (19 ounces) Progresso® cannellini (white kidney) beans, rinsed and drained |
| 2 | cups large croutons |
| 1 | cup grape tomatoes |
| 1/2 | cup thinly sliced red onion |
| 1/3 | cup pitted kalamata olives, cut in half |
| 1/3 | cup balsamic vinaigrette |
| 1. | In large bowl, mix all ingredients except vinaigrette. |
| 2. | Add vinaigrette; toss until coated. |
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| Panzanella is simply an Italian salad that combines cubes of bread with onions, tomatoes, seasonings and a vinaigrette-style dressing. In some versions, the bread is browned in olive oil to make it crisp like the croutons used in this recipe. |
Nutrition Information:
250 ( 80); 9g ( 1g, 0g); 5mg; 360mg; 36g ( 8g, 4g); 12g 26%; 30%; 14%; 26% 2 ; 0 ; 1 ; 1/2 ; 1/2 2