Corn Panzanella Salad

By Hapemom

This is a nice way to use your leftover cornbread, and add sweetness to this Italian salad.
Weight Watchers 3 points /4 servings

Ingredients

• DRESSING:
• 3 oz cornbread, day-old
• 2 tsp olive oil
• 1 tsp white wine vinegar
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly grated
• 1 1/2 medium scallion(s), or 1 large, trimmed and finely chopped
• 1/4 cup(s) plain fat-free yogurt, Greek-style
• SALAD:
• 12 oz cherry tomato(es), halved
• 2 medium corn on the cob, cooked, kernels removed
• 2 Tbsp basil, fresh, shredded
• 1/4 tsp table salt
• 1/8 tsp black pepper

Preparation

Step 1

Preheat oven or toaster oven to 400ºF.

Slice cornbread into 1/4- to 1/3-inch-thick strips; place on a baking sheet. Toast until lightly browned and firm, about 3 minutes per side; remove from heat (corn strips will become crisp as they cool). Break into bite-size pieces and set aside.

To make dressing, in a small bowl, combine oil, vinegar, salt and pepper; stir well. Add scallion and yogurt and stir again; set aside.

In a large bowl, combine tomatoes, corn and basil; season with salt and pepper. Add dressing; mix gently but well. Scatter corn bread pieces over salad and serve.

Yields about 1 cup per serving.