Avocado Bacon Corn Panzanella Salad

Avocado Bacon Corn Panzanella Salad

Ingredients:

• 4 oz French bread, cut into cubes


• 1 ½ cups chopped cherry and/or grape tomatoes


• 1 cup freshly cooked corn cut off the cob


• ½ medium avocado, cut into cubes (if not serving immediately you may want to toss the avocado cubes in lemon juice to prevent browning)


• 4 slices center cut bacon, chopped


• 1 tablespoon bacon grease


• 2 tablespoons Nakano Original Seasoned Rice Vinegar


• 2 teaspoons spicy brown mustard


• 1 teaspoon canola oil


• 1 teaspoon water


• 1/8 teaspoon black pepper


• 1/8 teaspoon salt


• 1/8 teaspoon onion powder

Directions:

1. Heat the oven to 325. Line a baking sheet with aluminum foil and spray it with cooking spray. Lay the bread cubes in a single layer and mist with cooking spray. Bake for 15 minutes.


2. Combine* the toasted bread cubes, the tomatoes, the corn and the avocado in a mixing bowl and lightly toss together.


3. Place the chopped bacon in a medium skillet and bring over medium heat. Cook, stirring occasionally, until bacon pieces are crispy. Remove the bacon with a slotted spoon to a stack of paper towels to drain. Transfer a tablespoon of the bacon grease from the pan into a bowl to make the dressing. Add the rice vinegar, mustard, canola oil, water, pepper, salt and onion powder to the bacon grease in the bowl and whisk together until well combined.


4. Add the bacon pieces to the salad mixture from step two and stir together. Toss the salad in the dressing before serving. Each serving makes about 1 1/3 cups of salad tossed in about a tablespoon of dressing.

MyWW SmartPoints per (1 1/3 cups) serving: (SP calculated using the recipe builder on weightwatchers.com)

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