Panzanella Salad

Panzanella Salad


Yield: 12 Servings

Ingredients

  • 12 each Crostini
  • 12 oz Fresh Cucumber-Peeled, Diced
  • 10 oz Fresh Tomato Cherry-Cut
  • 3 ½ oz Fresh Celery-Trimmed, Diced
  • 3 ½ oz Fresh Jumbo Red Onion –Trimmed, Diced
  • 2 oz Fresh Red Pepper-Seeded, Diced
  • 2 oz Olive Kalamata Pitted-Drained, Cut
  • 1 oz Capers-Drained
  • ½ cup Oil Blend Vegetable 90/ EVO 10
  • ¼ cup Red Wine Vinegar
  • ¼ oz Fresh Whole Garlic Cloves AP Peeled-Minced
  • ¼ oz Herb Fresh Basil- Very Thinly Sliced
  • ½ tsp Spice Ground Black Pepper
  • 1/8 tsp Salt
  • 3 lb Fresh Lettuce Romaine- Chopped

Method

Prepare sub-assembly recipe(s).

Combine all ingredients except romaine and bread. Mix well.

Put lettuce in serving bowl, top with veggie mix, garnish with bread. 

Cover. Keep chilled for service or use as directed in recipe.


Nutritional Information  
Calories 168.40 cal
Calories from Fat 105.02 cal
Total Fat 11.67g
Saturated Fat 1.31g
Trans Fat 0.10g
Polyunsaturated Fat 4.68g
Monounsaturated Fat 4.47g
Cholesterol 0 mg
Sodium 238.30 mg
Carbohydrate 13.96g
Fiber 3.72g
Total Sugars 3.07g
Protein 3.09g