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Instant Pot Rainbow Panzanella Salad
HEALTHY SLOW COOKING12Ingredients
30Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups potatoes (purple Idaho®, cut into pieces)
- 2 cups beets (cut into pieces, I used a combination of golden and candy cane beets, but red are fine)
- 2 cups water
- 1/4 cup olive oil
- 3 Tbsp. balsamic vinegar
- 1 tsp. fresh thyme leaves
- 1/2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 cups bread cubes (stale French or Italian, or fresh bread cubes baked at 350 degrees for 10 minutes or until crunchy)
- 4 cups chopped tomatoes (I used a combination of heirlooms to get the different colors)
- 1/4 cup fresh basil (chopped)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium1090mg31% |
| Protein8g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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