Simply Scratch · by Laurie McNamara★ 5.0 (3)
Corned Beef and Rye Panzanella
NUTRITION · PER SERVING120M COOK
CAL 13%·PRO 20%
CARBS 32G48% OF CAL
6G FIBER0G ADDED0G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 11G38% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty bread salad with leftover corned beef, roasted Brussels sprouts, and radicchio tossed in a tangy horseradish-Dijon vinaigrette. Great for using up day-old rye bread.
mainsaladbeef🍪 sheet pan🔥 ovendairy free
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon shallot (minced)
- 2 tablespoons dijon mustard (I used country style dijon)
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper (freshly ground )
- 2 tablespoons red wine vinegar
- 2 teaspoons prepared horseradish
- 1/4 cup olive oil
- 1 small head radicchio (cored and chopped)
- 6 to 8 cups rye bread (homemade or store-bought, cubed)
- 1 pound brussels sprouts (trimmed and halved)
- 1 medium yellow onion (chopped)
- 8 ounces corned beef (leftovers and chopped)
- 1 tablespoon parsley (minced )
- 1 tablespoon chives (snipped )
At a glance
PER SERVING · TIME 120M
CAL 13%·PRO 20%
CARBS 32G48% OF CAL
6G FIBER0G ADDED0G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 11G38% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 606mg
- Total sugar
- 7g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 606MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.