Serves: 6
Total Calories: 56
1. Heat oven to 350°F. Place bread cubes on ungreased cookie sheet. Toast bread at 350°F. for 5 to 10 minutes or until lightly browned.
2. Meanwhile, in small bowl, combine vinegar, oil and pepper blend well.
3. In large bowl, combine tomatoes, cucumbers, bell pepper, olives and toasted bread cubes. Pour vinegar mixture over salad toss gently to coat. Sprinkle with basil.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 100 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 160 mg 7% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 3 g * Vitamin A: 25% * Vitamin C: 60% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Fat or 1/2 Carbohydrate, 1 Vegetable, 1/2 Fat
This Tuscan Panzanella Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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