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Bread Salad

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  • Prep 15 min
  • Total 1 hr 15 min
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Leftover bread becomes anything but leftover tasting in this fresh veggie and vinaigrette salad.
Updated Sep 10, 2008
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Ingredients

  • 6 slices day-old French or Italian bread, 1 inch thick
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium cucumber, peeled and chopped (1 1/4 cups)
  • 1 small onion, thinly sliced
  • 1/3 cup fat-free red wine vinegar dressing
  • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
  • 1/4 teaspoon pepper

Steps

  • 1
    Tear bread into 1-inch pieces. Mix bread and remaining ingredients in glass or plastic bowl.
  • 2
    Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Making bread salad, or panzanella, is a favorite way for Italian cooks to use up dried bread.
  • tip 2
    Not into chopping fresh basil? Try cutting the “chiffonade” approach instead: Stack basil leaves and roll tightly, then cut the roll into tiny slivers.

Nutrition

115 Calories, 1 g Total Fat, 4 g Protein, 24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
115
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
330 mg
Potassium
210 mg
Total Carbohydrate
24 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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