STEAK PANZANELLA
From Cooking Light August 2008. Leftover steak (Recipe #513152) adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir). Note: Cooking time does not include 1 hour standing time for vegetables.
Provided by GibbyLou
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.
- Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
- Add bread cubes, arugula, and Recipe #513152 to tomato mixture; toss gently to coat. Serve immediately.
- Serving size = 2 cups.
Nutrition Facts : Calories 214.5, Fat 10.9, SaturatedFat 3.5, Cholesterol 57.9, Sodium 536, Carbohydrate 9.7, Fiber 2.4, Sugar 5.2, Protein 20.1
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