Cornbread Panzanella SaladSubmitted by carlymck
Makes 6 servings
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This recipe is courtesy of Giada De Laurentiis. The taste is healthy and light.
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Ingredients
| 1 1/4 |
cups flour |
| 3/4 |
cup yellow cornmeal |
| 1/6 |
cup sugar |
| 2 |
teaspoons baking powder |
| 1/2 |
teaspoon salt |
| 1 |
cup milk |
| 1/4 |
cup vegetable oil |
| 1 |
egg |
| 1 |
cup cherry tomatoes |
| 1 |
cup fontina cheese |
| 1 |
cup sliced cucumber |
| 2 |
teaspoons chopped fresh basil leaves |
| 1/2 |
cup extra-virgin olive oil |
| 5 |
tablespoons fresh lemon juice |
| 2 |
tablespoons lemon zest |
| 1 |
teaspoon kosher salt |
| 1 |
teaspoon freshly ground black pepper |
Directions
- Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
Categories
Vegetables, Breads, Italian, Thanksgiving, Bake
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Serving Size 203.0g |
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Amount Per Serving |
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Total Carbohydrates 43.5g 15%
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| Vitamin A 11% |
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Vitamin C 20% |
| Calcium 23% |
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Iron 13% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
C+ |
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