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Spring Vegetable Panzanella Salad

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Debbie Matenopoulos assembles a salad chock full of fresh spring vegetables.
Spring Vegetable Panzanella Salad
Course:
Lunch, Dinner
Debbie Matenopoulos assembles a salad chock full of fresh spring vegetables.
Ingredients

Ingredients for the Salad

  • 2 Cups Spinach
  • 2 Cups Arugula
  • 1/2 cup Asparagus, Thinly Sliced
  • 1 jar or can of grilled artichoke hearts
  • 1/2 cup small mozzarella balls
  • 2 cups cubed bread, preferably stale, toasted until hard
  • 1/4 Cup toasted hazelnuts
  • 1/4 Cup Balsamic Vinegar
  • 1/2 tsp minced shallot
  • 1/2 Cup grapeseed oil
  • 1 tsp dijon mustard
  • zest and juice of half lemon
  • salt and pepper to taste

Ingredients for Dressing

  • 1/4 c Balsamic Vinegar
  • 1/2 tsp minced shallot
  • 1/2 c grapeseed oil
  • 1 tsp dijon mustard
  • zest and juice of half lemon
  • salt and pepper to taste

Directions:

Combine all ingredients and serve!

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