RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5961
| View Recipe |
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| Recipe Name: |
Tuscan Panzanella Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Each bread, baguette mini
1 Tablespoon basil, fresh chiffonade
1 to taste salt and pepper
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Directions:
Dice the tomatoes and chop the bread into bite-sized pieces.
In a small bowl, whisk together the oil, vinegar, salt and pepper.
Toss in the bread, tomatoes and basil. Serve. |
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| Nutrition per Serving: |
| Calories: |
75 |
Total Carbs: |
4.4 |
Net Carbs: |
4.9 |
| Cholesterol: |
0.0 |
Fat: |
6.0 |
Protein: |
-0.45 |
| Fiber: |
-0.45 |
Sodium: |
4.39 |
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