Serves 4
Hands on time: 10 min
Fridge time: 1 hr
4 cups cubed whole-grain country bread
3 tomatoes (about 2 pounds), chopped
1/2 red onion, thinly sliced
1/4 cup reduced-sodium fat-free chicken broth
2 tablespoons red wine or balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup mini mozzarella balls, quartered
1 cup roasted red pepper, thinly sliced
1/4 cup turkey pepperoni, thinly sliced
1/4 cup packed fresh basil
1 teaspoon chopped fresh thyme
Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.
GOOD / BAD:
The Good: This meal is fairly low in fat and saturated fat, but high in lean protein, and fiber. It also contain about 3 servings of vegetables per serving, and uses whole-grain bread.
The Bad: This meal has added sodium (salts), meat and cheese so be careful of the overall sodium content.
Reference: http://www.epicurious.com/recipes/food/more/Panzanella-353151
______________________________________________
0 Response to "Recipe: Panzanella"