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Receta Panzanella Salad
by Denise Sherin

Panzanella Salad

Nice hearty lunch salad. Pair it with soup for a light dinner.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: soup

Ingredientes

  • 1/2 long loaf of ciabatta or other crusty italian bread approx 8oz
  • 1 clove garlic, crushed
  • 1/4 cup olive oil
  • 1 lb cherry tomatoes, halved
  • 1 cucumber, seeded and sliced thinly
  • 1 med avocado, chopped coarsely
  • 1/4 cup drained capers,rinsed
  • 1 lg yellow bell pepper, chopped coarsely
  • 2 14oz cans of cannellini or great northern beans, rinsed and drained
  • 1/2 cup chopped fresh basil
  • Tomato Vinaigrette:
  • 1/2 cup tomato juice
  • 1/4 cup red wine vinegar
  • 1/3 cup good olive oil
  • Fresh cracked pepper, salt to taste

Direcciones

  1. Preheat oven 400
  2. Cut bread into 1 inch cubes. Combine bread in a large bowl with garlic and oil. Toss to coat bread in oil. Place bread in single layer on baking sheet. Bake 10mins or till lightly browned.
  3. Make Tomato Vinaigrette, combine all ingredients and whisk together.
  4. Place bread in same large bowl, add remaining ingredients and toss with vinaigrettet till well combined.