• Any type of salad dressing can be used.
• Prepare the salad ingredients.
• Soak bread.
• Make salad.
• Add the dressing.
Here are the ingredients you’ll need for tonight’s dinner:
To buy: 1 loaf whole grain bread, 1 small bunch scallions, 2 medium tomatoes, 1 small bunch basil, 1 medium cucumber, 1 lemon, 1 small container pitted black olives, 1 small container pine nuts and 3/4 pound raw, peeled and deveined large shrimp.
Staples: Reduced-fat olive oil and vinegar dressing, salt and black peppercorns.
Tuscan Panzanella Salad
Recipe by Linda Gassenheimer
3 large slices whole grain bread (one to two days old)
4 scallions, sliced
2 medium tomatoes, cut into cubes (about 2 cups)
1 packed cup fresh basil leaves
1/2 medium cucumber, peeled and cut into cubes (about 1 cup)
6 pitted black olives, cut in half
Salt and freshly ground black pepper
4 Tbsp. reduced-fat olive oil and vinegar dressing (divided use)
3/4 lb. raw peeled and deveined large shrimp
1 Tbsp. lemon juice
1/4 cup pine nuts
Soak the bread for a few seconds in a small bowl of water. When just soft, squeeze out all the water and break into small pieces. Place bread in a bowl with the scallions, tomatoes, basil, cucumber and olives. Add salt and pepper to taste. Add 1 tablespoon salad dressing and mix well. Divide between two dinner plates.
Place shrimp and lemon juice in a pot filled with water making sure the water covers the shrimp. Bring the water just to a simmer with the bubbles starting around the edge of the pot; the water will start to turn white. Take the pot off the heat and let sit 1 minute. Drain and add the shrimp to the salad with the pine nuts. Toss with the remaining tablespoon dressing.
Yield 2 servings.
Per serving: 416 calories (30 percent from fat), 13.7 g fat (2 g saturated, 4.9 g monounsaturated), 278 mg cholesterol, 41.9 g protein, 34.4 g carbohydrates, 8.2 g fiber, 430 mg sodium.