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Nutrition Facts
Serving Size 282 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 960 mg 40%
Total Carbohydrate 53 g 18%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 16 g
Vitamin A 120% • Iron 15%
Vitamin C 50% • Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Olive Panzanella

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 loaf of scratch made ciabatta, cut into large bite sized pieces
1 Oz flat anchovies in olive oil, 1/2 a tin
3 garlic cloves
1/4 cup(s) red wine vinegar
3/4 cup(s) Sonoma Gourmet Orange & Rosemary California Extra Virgin Olive Oil
18 Oz H-E-B Romaine Hearts, chopped thinly
1 Pt grape tomatoes, cut in half
4 1/2 Oz Asaro Castelvetrano Pitted Olives, drained, rinsed and roughly chopped
1/3 cup(s) fresh mint, roughly chopped or julienned
1 cup(s) H-E-B Shaved Parmesan Cheese
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Instructions

1
Preheat oven to 400°F.
2
Place bread on a sheet pan and bake 10 to 15 minutes or until lightly toasted. Remove and allow to cool.
3
Meanwhile, make dressing. In a blender, add anchovies, garlic and red wine vinegar. Blend on high and slowly add olive oil until an emulsion forms. Season to taste with salt and pepper. Set aside.
4
In a large bowl, combine romaine, tomatoes, olives, mint, Parmesan and toasted bread pieces.
5
Toss with dressing as needed and season to taste.
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