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    You are in: Home / Recipes / Cornbread Panzanella Salad Recipe
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    Cornbread Panzanella Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Juenessa's Note:

    This recipe is courtesy of Giada De Laurentiis. The taste is healthy and light.

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    Units: US | Metric


    1. 1
      Combine all the ingredients in a large bowl.
    2. 2
      Toss gently to combine.
    3. 3
      Place in a serving bowl and serve.

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    Ratings & Reviews:

    • on January 13, 2008


      This recipe is fabulous; especially in the Summer when you can get fresh vegetables. My neighbor saw Giada make this during the Summer and made it first then, and for a second time with dinner tonight! Highly recommended and worth putting in a permanent cookbook!

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    • on December 25, 2007


      I found this recipe in a local newspaper which credited it to Giada, who I love, and had to try it for a small holiday gathering. I used Jiffy cornbread and doubled the recipe and the result was MARVELOUS and very different from the traditional holiday fare. It does taste very light, but don't be fooled--the huge amount of oil makes this anything but a low fat item...over half the calories are from fat! To appeal to my health-conscious guests, I used about half the olive oil, and found that there was PLENTY of dressing...I can't imagine using all that the recipe called for! I may try flaxseed oil next time for an even lighter option. Anyway, thanks, Juenessa, for posting this recipe!

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    Nutritional Facts for Cornbread Panzanella Salad

    Serving Size: 1 (180 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 743.8
    Calories from Fat 473
    Total Fat 52.5 g
    Saturated Fat 11.9 g
    Cholesterol 76.6 mg
    Sodium 1401.9 mg
    Total Carbohydrate 54.7 g
    Dietary Fiber 1.0 g
    Sugars 2.4 g
    Protein 15.2 g

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