Spring Mix Panzanella
  • 1in regular or gluten-free baguettecut into 2 pieces
  • 3Tbsp extra-virgin olive oil
  • 1/4tsp salt
  • 8cups spring mix salad greens
  • 1/4cup grated Parmesan cheeseoptional
  • 1/4cup extra-virgin olive oil
  • 1Tbsp red wine vinegarplus more as needed
  • 2tsp grainy mustard or Dijon mustard
  • 1 garlic clovegrated
  • 1/4tsp salt
  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