Tuscan Panzanella Salad

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Betty Crocker's Heart Healthy Cookbook shares a recipe! Tuscan panzanella salad – perfect for an Italian cuisine that can be ready in 10 minutes.

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PREP TIME 10 Min
TOTAL TIME 10 Min
SERVINGS 6

1: bag (10 ounces) romaine and leaf lettuce mix

1: can (19 ounces) cannellini beans, rinsed and drained

2: cups large reduced-fat or fat-free croutons

1: cup sweet grape tomatoes

1/2: cup thinly sliced red onion

1/3: cup pitted Kalamata olives, cut in half

1/3: cup balsamic vinaigrette

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1 Toss all ingredients except vinaigrette in large bowl.
2 Pour vinaigrette over salad; toss to coat.

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Expert Tips

Grape tomatoes are small and very sweet. If they’re not available, you can use cherry tomatoes instead and just cut them in half. Or try yellow pear tomatoes if they are available at your market. Make sure to eat a variety of veggies and fruits to ensure that your body benefits from many nutrients.

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