Panzanella

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<mx2 source= " MasterCook 5.0 " date= " September 05, 2000 " >

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Panzanella

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<RcpE name= " Panzanella " author= " Weight Watchers, July/August 2000 " >

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* Exported from MasterCook *

 

Panzanella

 

Recipe By :Weight Watchers, July/August 2000

Serving Size : 4 Preparation Time :0:00

Categories : Salads And Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons low-sodium vegetable broth

1 tablespoon red-wine vinegar

2 teaspoons extra virgin olive oil

1/2 teaspoon dried oregano

Pinch salt

Freshly ground black pepper -- to taste

4 slices stale crusty peasant bread (4 oz) -- cubed

4 tomatoes -- chopped

2/3 cup part-skim mozzarella cheese -- cut into thin strips

1/2 sweet onion -- very thinly sliced

2 tablespoons minced fresh basil

2 tablespoons minced fresh flatleaf parsley

 

1. Combine the broth, vinegar, oil, oregano, salt, and pepper in a small bowl.

 

2. Place the bread in a large bowl and sprinkle with enough water to moisten

slightly, without turning the bread soggy. Add the

tomatoes, cheese, onion, basil, and parsley; drizzle with the dressing and toss

to coat. Let stand at least 30 minutes, but no more

than 2 hours, to blend flavors.

 

Per serving: 181 Calories, 7 g T Fat, 2 g Sat Fat, 11 mg Chol, 312 mg Sod, 23 g

Carb, 3 g Fib, 9 g Prot, 160 mg Calc. POINTS: 4.

 

S(Formatted by):

" KES on 9/5/00 "

Copyright:

" 2000 Weight Watchers International "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : The traditional recipe for Panzanella is a mix of tomatoes and bread.

It's a classic Italian dish with a practical Italian

approach to cooking: The recipe was created to make use of leftover bread and

the abundance of summer tomatoes. Our version uses

part-skim mozzarella cheese.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads And Vegetables

</CatT>

</CatS>

<IngR name= " low-sodium vegetable broth " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " red-wine vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " extra virgin olive oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " dried oregano " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " Pinch " ></IngR>

<IngR name= " Freshly ground black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " stale crusty peasant bread (4 oz) " unit= " slices " qty= " 4 " >

<IPrp>

cubed

</IPrp>

</IngR>

<IngR name= " tomatoes " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " part-skim mozzarella cheese " unit= " cup " qty= " 2/3 " >

<IPrp>

cut into thin strips

</IPrp>

</IngR>

<IngR name= " sweet onion " qty= " 1/2 " >

<IPrp>

very thinly sliced

</IPrp>

</IngR>

<IngR name= " minced fresh basil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " minced fresh flatleaf parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

1. Combine the broth, vinegar, oil, oregano, salt, and pepper in a small bowl.

</DirT>

<DirT>

2. Place the bread in a large bowl and sprinkle with enough water to moisten

slightly, without turning the bread soggy. Add the

tomatoes, cheese, onion, basil, and parsley; drizzle with the dressing and toss

to coat. Let stand at least 30 minutes, but no more

than 2 hours, to blend flavors.

</DirT>

<DirT>

Per serving: 181 Calories, 7 g T Fat, 2 g Sat Fat, 11 mg Chol, 312 mg Sod, 23 g

Carb, 3 g Fib, 9 g Prot, 160 mg Calc. POINTS: 4.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/5/00 " />

<CpyR>

2000 Weight Watchers International

</CpyR>

<Note>

The traditional recipe for Panzanella is a mix of tomatoes and bread. It's a

classic Italian dish with a practical Italian approach

to cooking: The recipe was created to make use of leftover bread and the

abundance of summer tomatoes. Our version uses part-skim

mozzarella cheese. & #013; & #010;

</Note>

</RcpE></mx2>