Spring Panzanella Salad

Heat oven to 400° and line a sheet pan with parchment paper. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water on the side. 



For the croutons: 

  • 2 cloves garlic, peeled and cut in ½ 
  • 1 baguette, sliced lengthwise 
  • ¼ Cup olive oil 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper


For the Salad: 

  • 3 green onions, sliced 
  • 1 ½ Cups cooked cannelini beans 
  • 1 pound asparagus or green beans, cut into 1 inch pieces 
  • 4 Cups leafy greens (arugula, green leaf, spinach), chopped 
  • Lemon Vinaigrette (see recipe)



  1. Make croutons: Rub cut side of garlic on baguette. Then cube the bread into 1” pieces. In a large mixing bowl, toss bread cubes with olive oil, salt, and pepper. Transfer to a sheet pan and bake in the oven for 10 to 15 minutes or until brown and crispy. 
  2. Blanch asparagus/green beans: In a large pot of boiling water, add asparagus/green bean pieces and cook for about 1 minute. Transfer with a slotted spoon to a bowl of ice water. Drain and pat dry. Asparagus/green beans should be crisp-tender and bright green!
  3. Make the Lemon Vinaigrette. 
  4. In a large mixing bowl, toss together croutons, green onions, beans, asparagus/green beans, and greens. Pour vinaigrette over salad and toss well. 
  5. Serve and enjoy!


Making Healthful, Nutritious Choices Should Be Easy.

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