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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Panzanella (Italian Salad)

Sheryl McGlochlin - Wednesday, November 23, 2011
Toast Under The Broiler:
4 cups cubed day-old Italian bread, (1/2" cubes)
Heat small saucepan with 1 tsp. Olive Oil and toast
1/3 cup pine nuts

 

Mix with Mortar and Pestle:

1 Tbl capers, drained

2 tsp minced garlic or 2 whole cloves

1 anchovy fillets, diced

Add to anchovy mixture and whisk together, set aside:

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 cup fat-free chicken broth

 

Combine in a large salad bowl:

2 cups diced tomatoes
1 cup cucumber, diced
1 cup thinly sliced red onion
2 cup mixed red and yellow bell peppers, diced
2 cup mozzarella cheese, cubed
1/4 cup kalamata olives, pitted and minced
1/4 cup fresh basil, chopped
freshly ground pepper, to taste

Top with bread and nuts, pour dressing over just before serving, toss by hand.
Delicious sprinkled with freshly grated Parmesan cheese. Makes 12 cups.

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