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Panzanella – Tuscan Bread And Tomato Salad

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CATEGORY CUISINE TAG YIELD
Tuscan 1 Servings

INGREDIENTS

6 c Coarsely cubed day old
firm-textured Italian or
French bread
1/2 c Olive oil
6 Tomatoes, coarsely chopped
1 Red onion, thinly sliced
1 c Coarsely chopped fresh basil
1 Head romaine lettuce, rinsed
cut or torn into
bite-size
pieces
2 Table spoons red wine
vinegar
Salt and pepper to taste

INSTRUCTIONS

Spread bread cubes in a large shallow baking pan, drizzle with 2
tablespoons of olive oil, bake, stirring occasionally, in a 325 oven
until crisp and lightly browned, about 30 minutes.  Allow to cool
slightly while combining and lightly mixing tomatoes,  onion, basil,
and lettuce in a large bowl. In a small bowl, whisk  vinegar, salt,
pepper and remaining 6 tablespoons olive oil. Drizzle  dressing over
lettuce mixture, then gently mix in bread cubes. Allow  to stand for 10
to 15 minutes before serving.  Posted to KitMailbox Digest  by
GAdams1350 <GAdams1350@aol.com> on  Apr 28, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1684
Calories From Fat: 1002
Total Fat: 113.7g
Cholesterol: 0mg
Sodium: 1097.4mg
Potassium: 4697.9mg
Carbohydrates: 167.1g
Fiber: 47g
Sugar: 75.5g
Protein: 29.4g


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