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Tuscan Panzanella Salad

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Betty Crocker Kitchens
Updated Nov 1, 2010
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Tuscan panzanella salad – perfect for an Italian cuisine that can be ready in 10 minutes.

Tuscan Panzanella Salad

  • Prep Time 10 min
  • Total 10 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 bag (10 ounces) romaine and leaf lettuce mix
  • 1 can (19 ounces) cannellini beans, rinsed and drained
  • 2 cups large reduced-fat or fat-free croutons
  • 1 cup sweet grape tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/3 cup pitted Kalamata olives, cut in half
  • 1/3 cup balsamic vinaigrette

Instructions

  • Step 
    1
    Toss all ingredients except vinaigrette in large bowl.
  • Step 
    2
    Pour vinaigrette over salad; toss to coat.

Nutrition

250 Calories
7g Total Fat
11g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
770mg
22%
Total Carbohydrate
35g
12%
Dietary Fiber
8g
32%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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