Panzanella Salad with Canadian Bocconcini and Herbed Oil

Panzanella Salad with Canadian Bocconcini and Herbed Oil 150 Image by: Panzanella Salad with Canadian Bocconcini and Herbed Oil 150 Author: Canadian Living

  • Portion size 6 servings

Ingredients

Method

In small saucepan, bring oil, rosemary and garlic to simmer over medium heat; reduce heat and cook until garlic is light golden, about 3 minutes. Strain; let cool.

Toss bread with 2 tbsp (30 mL) of the herbed oil. Spread on baking sheet; bake in 350°F (180°C) oven until crisp and golden, about 12 minutes.

In large bowl, combine all but 1 tbsp (15 mL) of the remaining herbed oil, the cheese, tomatoes, onion, vinegar, capers, salt and pepper; toss to coat. Let stand for 30 minutes.

Toss in lettuce and toasted bread; divide among bowls. Drizzle with remaining herbed oil. Makes about 6 servings.

Nutritional facts Per serving: about

  • Sodium 574 mg
  • Protein 11 g
  • Calories 349.0
  • Total fat 26 g
  • Potassium 348 mg
  • Cholesterol 26 mg
  • Saturated fat 7 g
  • Total carbohydrate 19 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Panzanella Salad with Canadian Bocconcini and Herbed Oil

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