Spring Mix Panzanella

Panzanella is an Italian bread salad that’s typically made with summer tomatoes. Mom’s version is simplified with a spring green update.

Grain-free goodness

Swap the bread in this salad with the same measure of cooked gigante or white beans if you’re looking for more protein.

Spring Mix Panzanella

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Servings

8

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Ingredients

Salad

• 1 in regular or gluten-free baguette cut into 2 pieces
• 3 Tbsp extra-virgin olive oil
• 1/4 tsp salt
• 8 cups spring mix salad greens
• 1/4 cup grated Parmesan cheese optional

Dressing

• 1/4 cup extra-virgin olive oil
• 1 Tbsp red wine vinegar plus more as needed
• 2 tsp grainy mustard or Dijon mustard
• 1 garlic clove grated
• 1/4 tsp salt

Ingredients Salad 1 in regular or gluten-free baguette cut into 2 pieces 3 Tbsp extra-virgin olive oil 1/4 tsp salt 8 cups spring mix salad greens 1/4 cup grated Parmesan cheese optional Dressing 1/4 cup extra-virgin olive oil 1 Tbsp red wine vinegar plus more as needed 2 tsp grainy mustard or Dijon mustard 1 garlic clove grated 1/4 tsp salt

Servings 8 Print Recipe

Instructions

1. For salad, preheat oven to 400 F. Add bread pieces to large baking sheet and toss with oil and salt. Bake for 8 to 12 minutes, until bread is beginning to toast. Cool completely.
2. For dressing, in large salad bowl, whisk oil, vinegar, mustard, garlic, and salt to combine, and then add cooled bread and toss to coat. Add salad greens and cheese on top of bread and toss well to incorporate just before serving (you can transport salad greens and cheese on the bread, just don’t combine until serving time). Taste a piece of bread and lettuce and add a splash more vinegar if it needs some brightness. Serve.

Recipe Notes

Per serving: 238 calories; 6 g protein; 14 g total fat (2 g sat. fat); 25 g total carbohydrates (2 g sugars, 1 g fiber); 440 mg sodium