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Enjoy a classic summer salad in the winter with this delicious Winter Panzanella Salad. Swap out the summer tomatoes and cucumbers for heartier vegetables, such as kale and broccoli. Toss them with Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing and garlicky homemade croutons for a satisfying warm salad to enjoy all winter long.
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Meanwhile, pour 1/4 cup dressing over kale in large bowl; massage with your hands 2 min. or until kale is slightly softened.
Combine water and remaining dressing in medium saucepan. Add beans, broccoli and onions; mix lightly. Cover; cook on high heat until dressing mixture comes to boil. Reduce heat to medium-low; simmer 2 min. Remove from heat.
Cut toast slices into 1-inch pieces. Add to kale along with the bean mixture; mix lightly.
Top with cheese.
Kraft Kitchen Tips!
You can prepare this delicious recipe substituting 4 cups tightly packed baby spinach for the kale. Bake the Texas toast and cook bean mixture as directed. Toss spinach with remaining 1/4 cup dressing in large bowl. Cut toast into 1-inch pieces. Add to spinach along with the bean mixture; mix lightly. Sprinkle with cheese.
Massaging the kale with some of the dressing makes it more tender and enjoyable when served in a salad.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4.5 g
Cholesterol 10 mg
Sodium 580 mg
Carbohydrate 45 g
Fibre 12 g
Sugars 4 g
Protein 15 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.