Panzanella Salad

Updated: 6/29/20

Jeannie from Jackson clinic did it again! A delicious Panzanella Salad!

Panzanella Salad

Servings:
3 Vegetables 
1 Starch

Suitable for all Freedom meal plans

Ingredients:

Salad:
1 medium Tomato, cube size or your preference 
½ Cucumber, peeled and sliced ½ inch thick
¼ Red Bell Pepper, seeded and cut into 1-inch cubes
½ Red Onion, cut in ½ and thinly sliced
3 large Basil leaves, coarsely chopped

Croutons:
1 half of a Lite English Muffin, cubed
5 sprays of I Can’t Believe It’s Not Butter
1-2 tsp. Garlic Powder 

Dressing:
2 servings Kraft Light Zesty Italian Dressing
1 MWLC Honey Mustard Dressing
Mrs. Dash Onion, to taste
Mrs. Dash Tomato Garlic Basil, to taste
Mrs. Dash Garlic, to taste
1 packet of Splenda (optional for added sweetness)

Preparation:

MWLC Croutons:
Preheat oven to 350 degrees F (175 degrees C). Add cubed English muffins, spray and garlic powder together in a bowl and mix. 

Spread on a baking sheet and bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Set aside to cool.

To assemble the salad, chop and mix all the veggies together. Prepare your dressing and add it to the veggies, mixing well. Chill for an hour and serve topped with croutons.