Can Manufacturers Institute
Delicious and nutritious, Panzanella Salad is easy and quick to make. Simply reach into your "cantry" and get cooking.
Canned foods provide access to seasonal, ready-to-use fruits and vegetables year-round. Fresh fruits and vegetables are harvested at the peak of ripeness and canned within four hours, sealing in their nutrition and flavor.
Panzanella Salad
Prep time: 10 minutes
Servings: 4
Ingredients
Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
Salad
- 1 pound day-old Italian bread, cut into 1/2-inch cubes
- 8 ounces romaine lettuce, chopped
- 2 cans (10 ounces each) tomato wedges
- 1 can (15 1/2 ounces) garbanzo beans
- 1 can (14 1/2 ounces) artichoke hearts
- 1 can (3.8 ounces) olives
- 1 can (1 1/2 ounces) sliced radishes
Directions
To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt and pepper. Set aside.
To assemble salad: In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives and radishes; drizzle with dressing.
(article courtesy of Family Features and Can Manufacturers Institute)