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Nutrition Facts
Panzanella
Amount per Serving
Calories
539
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
21
g
Cholesterol
 
13
mg
4
%
Sodium
 
370
mg
16
%
Potassium
 
1003
mg
29
%
Carbohydrates
 
40
g
13
%
Fiber
 
10
g
42
%
Sugar
 
4
g
4
%
Protein
 
21
g
42
%
Vitamin A
 
4193
IU
84
%
Vitamin C
 
24
mg
29
%
Calcium
 
212
mg
21
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Panzanella

Servings: 4

Ingredients

Salad Ingredients

  • 2 cups artisan bread cubed
  • 2 tablespoons olive oil
  • 1/2 cup green peas frozen or fresh
  • 1 cup tomatoes chopped
  • 1/2 cup asparagus sliced on the diagonal (bias-cut)
  • 1 15- ounce can cannellini or Great Northern beans rinsed and drained
  • 5 ounces spinach
  • 4 ounces goat cheese crumbled, optional
  • 1/4 cup sliced almonds optional

Vinaigrette Ingredients

  • 1 teaspoon red onion minced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
  • Toss bread in olive oil and toast until golden and crispy, about 5-7 minutes.
  • In a large bowl, combine toasted bread, green peas, tomatoes, asparagus, beans and greens.
  • For vinaigrette, whisk together red onion, vinegar, lemon juice, olive oil and Dijon mustard.
  • Toss salad with dressing and garnish with goat cheese and almonds, if using.