Go Back
–+ servings
Avocado Bacon Corn Panzanella Salad

Avocado Bacon Corn Panzanella Salad

Print Recipe
Crusty bread cubes, buttery avocado, juicy tomatoes, sweet corn, and smoky bacon in a tangy mustard-bacon vinaigrette!
Course Salad, Side Dish
Cuisine American
Keyword Bread Salad, Mustard Bacon Dressing, Weight Watchers, WW Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 (1 1/3 cups) servings
Calories 222
Author Emily Bites

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

Instructions

  • 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.*
  • Combine* the toasted bread cubes, the tomatoes, the corn and the avocado in a mixing bowl and lightly toss together.
  • *While the bread cubes are baking, 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.
  • 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.
  • If you will not be serving the entire salad at once, store the unused bread cubes in a Ziploc bag, the rest of the salad mixture tossed together in the refrigerator, and the dressing stored separately in the refrigerator. You will want to heat the dressing leftovers before using again because the bacon grease will cause it to thicken when cool.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 1/3 cups) serving:
222 calories, 29 g carbs, 6 g sugars, 10 g fat, 3 g saturated fat, 7 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 1/3 cups) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
6 per (1 1/3 cups) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

Nutrition

Calories: 222kcal