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    You are in: Home / Recipes / Sourdough Panzanella With Tuna, White Beans and Rosemary Recipe
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    Sourdough Panzanella With Tuna, White Beans and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Geema's Note:

    You don't have to use sourdough...any artisan bread would be good. My favorite is crusty olive or roasted garlic. You can also add some chicken or shrimp to this salad instead of the canned tuna. It's just a delicious, healthy, versatile recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 250 degrees.
    2. 2
      Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes. Let cool.
    3. 3
      Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
    4. 4
      In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper. Slowly drizzle in the oil while constantly whisking the dressing.
    5. 5
      Pour this dressing over the other salad ingredients. Let sit 5 minutes.
    6. 6
      Toss in the lettuce and serve.

    Ratings & Reviews:

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    Nutritional Facts for Sourdough Panzanella With Tuna, White Beans and Rosemary

    Serving Size: 1 (495 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 935.1
     
    Calories from Fat 456
    48%
    Total Fat 50.7 g
    78%
    Saturated Fat 7.6 g
    38%
    Cholesterol 15.3 mg
    5%
    Sodium 1108.2 mg
    46%
    Total Carbohydrate 76.5 g
    25%
    Dietary Fiber 12.8 g
    51%
    Sugars 6.5 g
    26%
    Protein 45.0 g
    90%

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