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Panzanella a la Frontier (Italian Bread Salad)

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 10 min

Servings: 10

From: Test Kitchen

Other Salads
Other Side Dishes
Other Simply Organic Pasta Mixes

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Panzanella a la Frontier (Italian Bread Salad)

1 loaf (1-pound) hearty, day old-bakery bread
1/2 cup olive oil
3 tablespoons red wine vinegar
1 package Simply Organic Tomato Basil Spaghetti Sauce mix
8 ounces fresh mozzarella balls, preferably Ciliegine (cherry-sized)
1 pint grape tomatoes
1/2 cup Kalamata olives
1. Preheat oven to 350 degrees.
2. Cut bread in 1-inch cubes, place on a large, rimmed baking sheet, and bake for 5 to 10 minutes. Set aside.
3. In a small bowl, whisk together the olive oil, vinegar and Spaghetti Sauce mix.
4. Drain the mozzarella balls and place in a large mixing bowl.
5. Slice the tomatoes and olives in half length-wise and place in the mixing bowl with mozzarella. Add the bread cubes.
6. Pour dressing over the mixture and thoroughly stir. Serve immediately.
Chef Suggestions
For extra Italian flavor, top salad with a few tablespoons fresh chopped basil leaves.
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Nutrition Facts
As prepared, each serving contains 260 calories, 17g total fat, 15mg cholesterol, 400mg sodium, 22g total carbohydrate and 7g protein.

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