Panzanella Bagel Salad

Panzanella Bagel Salad

Nothing starts a meal like a creative salad. Our panzanella bagel salad is simply a favorite, featuring crunchy bagel chips, plenty of fresh veggies and a tangy homemade vinaigrette.
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Prep Time 5 minutes
Total Time 5 minutes
Course lunch, Snack
Cuisine Sylvia Melendez-Klinger, Vegetables, Vegitarian
Servings 6 servngs

Ingredients
  

  • 2 medium Roma tomatoes seeded and diced
  • 1 1/4 cups canned diced tomatoes, undrained
  • 1/4 cup green bell pepper diced
  • 1/4 cup Cucumber peeled, seeded and diced
  • 2 tablespoons red onion diced
  • 2 tablespoons Parmesan cheese grated
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh basil, chopped
  • 2 bagels cut into 2-inch pieces, toasted, 4 oz.
  • Additional Parmesan cheese and assorted greens optional

Instructions
 

  • In a medium bowl, mix, tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.
  • Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator for 1 hour. Serve within 1 hour after marinating. Sprinkle with additional Parmesan cheese and serve on a bed of assorted greens, if desired.

Notes

Try this tasty recipe for Panzanella Bagel Salad, which is not only packed with grains but is also under 500 calories.
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