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Panzanella Salad with Fresh Mozzarella
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Panzanella Salad with Fresh Mozzarella

30 Min(s)
30 Min(s) Prep
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12 servings
Original recipe yields 12 servings
1/2 cup balsamic vinegar
1/4 cup GREY POUPON Dijon Mustard
1 Tbsp. chopped garlic
salt and pepper to taste
1-1/2 cups extra virgin olive oil
1 qt. (4 cups) chopped tomatoes
1-1/2 cups chopped red onion
1 qt. (4 cups) quartered artichoke hearts
1/2 cup chopped parsley
1-1/2 qt. (6 cups) large croutons
108 POLLY-O Fresh Mozzarella, Ciliegine, divided
1-1/2 gal. (24 cups) torn mixed salad greens
1-1/2 cups fresh basil, chiffonade
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Let's Make It
1
Mix vinegar, mustard, garlic, salt and pepper with wire whisk until well blended. Gradually add olive oil, mixing with whisk until well blended after each addition.
2
Toss tomatoes, onions, artichokes, parsley, croutons and 72 of the Ciliegine. Add 1-1/2 cups of the vinaigrette; toss to coat.
3
For each serving, toss 2 cups of the salad greens with 1 Tbsp. of the remaining vinaigrette. Place on salad plate; top with 1-1/2 cups of the tomato mixture. Sprinkle with 2 Tbsp. of the basil chiffonade and 3 of the Ciliegine.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* 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.
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