Tuscan Panzanella Salad

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

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 6

Ingredients

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
35g
35%
(Dietary Fiber
8g
8%
  Sugars
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
25%;
Calcium
15%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.