Corn Panzanella Salad Course: side dishes POINTSÃ‚Â® Value: 3 Servings: 4 Preparation Time: 15 min Cooking Time: 6 min Level of Difficulty: Easy We gave this Italian salad added sweetness by using cornbread. You can also leave the bread out altogether.* Ingredients 3 oz cornbread, day-old Dressing 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 Instructions Preheat oven or toaster oven to 400Ã‚ÂºF. 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. Notes Omitting the cornbread changes the recipe to a POINTS value of 2.