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. 

 

Ingredients

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)

 

Directions

  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.

Sign up to receive updates about our programs, events, workshops, and more.
Share this page
Share on facebook
Share on twitter
Share on linkedin