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Title:   Panzanella Salad Recipe

Nutrition facts

Serving Size 1/4 recipe
Amount per serving
Calories 520 Calories from Fat 170
Hide Daily Values % Daily Value*
Total Fat 19g 29%
  Saturated Fat 4.5g 22%
Cholesterol 105mg 35%
Sodium 750mg 31%
Total Carbohydrates 37g 12%
  Dietary Fiber 6g
  Sugars 11g
Protein 47g
Vitamin A 45%     Vitamin C 45%
Calcium 20%     Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet.
Description:

PANZANELLA SALAD
    

Ingredients:

3 Tbsp. Bertolli® Extra Virgin Olive Oil
3 Tbsp. red wine vinegar
1 lb. cut-up cooked chicken breasts (about 3 cups)
8 ounces whole grain Italian bread, cut into bite-size pieces
5 cups quartered cherry tomatoes
2 cups coarsely chopped arugula or baby spinach
1/2 cup chopped part-skim mozzarella cheese (about 2 oz.)
1/3 cup chopped roasted red peppers
1/4 cup chopped fresh basil leaves
1/4 tsp. salt
    Instructions:

In large bowl, combine Bertolli® Extra Virgin Olive Oil with vinegar. Add remaining ingredients and toss well. Garnish, if desired, with basil leaves.
    
Serves:
    
4
Preparation Time:
    
15 Minute(s)
    
Nutrition Information per serving
Calories 520 , Calories From Fat 170 , Saturated Fat 4.5g , Trans Fat 0g , Total Fat 19g , Cholesterol 105mg , Sodium 750mg , Total Carbohydrate 37g , Sugars 11g , Dietary Fiber 6g , Protein 47g , Vitamin A 45% , Vitamin C 45% , Calcium 20% , Iron 25%

11 weight watchers points



last edit by slc2006, 10/12/2007 12:41:32 PM

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RECIPES   Salad   Vitamin A   Vitamin C  


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