Panzanella with Tomatoes, White Beans, Basil and Prosciutto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Cherry Tomatoes, halved1 15-oz can White Beans, drained and rinsed1 cup fresh Basil, torn2 Tbsp Balsamic Vinegar2 Tbsp Extra Virgin Olive Oil3 oz (approximately 6 thin slices) Prosciutto, cut into thin stripsSalt to tasteCooking spray(Optional) 4 slices of whole wheat bread, toasted and sliced into cubes. Add to salad. This part NOT in tracking info!
Set Prosciutto aside.
Combine all other ingredients in a glass bowl, tossing lightly as you add each. Add Salt to taste here.
In a med-sized, nonstick skillet, simmer the Prosciutto until it is crispy around edges. Remove from skillet and drain on a plate with a paper towel.
Add Prosciutto to salad. Split into 4 equal servings.
(optional) Serve with a side of whole wheat toast, (1 piece of bread per serving) cubed and tossed into salad.
Number of Servings: 4
Recipe submitted by SparkPeople user GCINCINNATI.
Combine all other ingredients in a glass bowl, tossing lightly as you add each. Add Salt to taste here.
In a med-sized, nonstick skillet, simmer the Prosciutto until it is crispy around edges. Remove from skillet and drain on a plate with a paper towel.
Add Prosciutto to salad. Split into 4 equal servings.
(optional) Serve with a side of whole wheat toast, (1 piece of bread per serving) cubed and tossed into salad.
Number of Servings: 4
Recipe submitted by SparkPeople user GCINCINNATI.
Nutritional Info Amount Per Serving
- Calories: 287.2
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 603.4 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 7.5 g
- Protein: 14.1 g
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