Name: Roasted Panzanella Salad
Total time: 35 min
Yield: 6 cups salad
Ingredients: 3 cups red and/or yellow cherry tomatoes; 6 ounces baguette-style French bread, torn into 3/4- to 1-inch pieces; ½ small red onion, cut into very thin wedges; 3 cloves garlic, minced; 4 cups chopped romaine lettuce, coarsely chopped (small heart); ½ teaspoon Kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; ¼ cup shaved Parmesan cheese

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Step 1
In a 15x10x1-inch baking pan, toss together tomatoes, bread red onion, minced garlic, olive oil, salt and pepper. Roast in a 425°F oven 10 to 15 minutes, or until bread is toasted and tomatoes are tender, stirring halfway through.

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Step 2
Add chopped romaine to pan with tomato mixture and toss gently. Return to oven and roast 2 to 4 minutes more, until lettuce just starts to wilt. To serve, gently toss with red wine vinegar and Parmesan cheese.

Nutrition Facts

Per Serving:

225 calories; fat 9g; cholesterol 4mg; saturated fat 2g; carbohydrates 30g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 7g; vitamin a 5262.8IU; vitamin c 22.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 88.5mcg; vitamin b12 0.1mcg; sodium 568mg; potassium 482mg; calcium 101mg; iron 1mg.

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Roasted Panzanella Salad

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Ingredients

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