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Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette

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Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Like your favorite New York deli order in a fabulous one-dish meal, this salad brings a new dimension to on-hand ingredients.

Ingredients

4
thick slices day-old rye bread, cut into 1-inch cubes
5
tablespoons olive oil
Salt and pepper to taste
3
cups shredded Brussels sprouts
1
large shallot, chopped
1
tablespoon balsamic vinegar
1
tablespoon Dijon mustard
1/4
lb pastrami, chopped

Directions

  • 1 Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
  • 2 Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
  • 3 In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
  • 4 To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
  • 5 To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.
Tips  

If you don't have day-old bread, use fresh bread but you may need to toast the cubes a bit longer.

If you'd like, add a sweet element, like a handful of dried currants or cranberries, or a drizzle of honey to the vinaigrette.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
258
Daily Value
Total Fat
19g
29%
(
Saturated Fat
3g
16%
)
Cholesterol
19mg
6%
Sodium
749mg
31%
Potassium
406mg
12%
Total Carbohydrate
14g
5%
(
Dietary Fiber
4g
15%
,
Sugars
4g
)
Protein
10g
Daily Value*:
Vitamin C
96%
96%
Calcium
5%
5%
Iron
12%
12%
*Percent Daily Values are based on a 2,000 calorie diet.
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