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Whole Grain Panzanella Bread Salad

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"Seasonal freshness and natural whole grain goodness make this salad perfect for a picnic."
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18 m servings 142 cals
Original recipe yields 8 servings


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  1. Preheat broiler to 400 F. Foil-line one baking sheet.
  2. Brush bread lightly on both sides with 1 tablespoon olive oil; place on baking sheet. Broil about 2 minutes, turning once, until golden. Watch carefully to avoid burning. Remove from oven. Sprinkle cheese on one side of toasted bread; return to oven for about 20 seconds until cheese is melted and bubbly; cool completely. Cut bread into 1-inch pieces.
  3. Combine tomatoes, cucumbers, onion, vinegar, basil and remaining 2 tablespoons olive oil in large serving bowl. Sprinkle with salt and pepper to taste. Top with bread pieces just prior to serving.


  • One serving contains 5g whole grains.

Nutrition Facts

Per Serving: 142 calories; 6.5 g fat; 18.5 g carbohydrates; 3.6 g protein; 1 mg cholesterol; 178 mg sodium. Full nutrition

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