Get ready for the spring season with this versatile Spring Vegetable Panzanella Salad. This recipe can be a full meal for lunch or add your favourite protein for dinner.
Get ready for the spring season with this versatile Spring Vegetable Panzanella Salad. This recipe can be a full meal for lunch or add your favourite protein for dinner.
For the croutons:
1 small ciabatta loaf, torn or chopped into cubes / about 6-8 cups
2 tbsp extra virgin olive oil
1/4 tsp coarse salt
Pinch pepper
For the salad:
1 bunch of fresh asparagus, trimmed and cut into 1 inch pieces
1/2 tbsp olive oil
Pinch salt and pepper
1 cup frozen peas, cooked
10 radishes, cut into quarters
1x 14-ounce can of white beans, rinsed and drained
1/2 cup red onion, sliced thin
½ cup shaved or grated parmesan cheese
Dressing:
¼ cup olive oil
2 tbsp champagne vinegar
½ tsp salt
¼ tsp pepper
Optional: ½ tsp dried oregano
Want to keep up with new recipes, specials and in-store events? Sign-up to our newsletter.