Strawberry Panzanella Salad
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
360 |
|
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 7g | 33% | |
| Cholesterol 25mg | 8% | |
| Sodium 560mg | 24% | |
| Total Carbohydrate 36g | 13% | |
| Dietary Fiber 3g | 11% | |
| Sugars 7g | ||
| Includes Added Sugars 0g | 7% | |
| Protein 13g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 186mg | 15% | |
| Iron 2mg | 10% | |
| Potassium 260mg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 pint Grape Tomatoes , halved
- 16oz container Strawberries, tops removed, quartered
- 1/2 Cucumber, seeds removed, sliced
- 1/2 Red Onion, thinly sliced
- 1/4 cup Basil Leaves, torn
- 4 oz Spring Mix
- 12oz container Marinated Mozzarella Balls, drained, cut in half
- 1/2 Rustic Italian Bread, sliced
- 1 tbsp Olive Oil
- Vinaigrette: --
- 1/4 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 3 tbsp Lemon Juice
- 1 tbsp Dijon Mustard
- 1 tbsp Mike's Hot Honey
- 1/4 tsp Salt & Pepper
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray a sheet pan with pan spray.
Step 2
Place slices of bread on the sheet pan. Drizzle with olive oil on both sides and bake for 8 minutes. Set aside when done.
Step 3
In a bowl whisk together all the vinaigrette ingredients.
Step 4
Gently toss the tomatoes, strawberries, cucumbers, onion, mozzarella, basil, and vinaigrette together.
Step 5
Tear the toasted bread into chunks.
Right before you are about to serve the salad add the bread and toss again.
Step 6
In a large serving bowl add the spring mix.
Top with the tossed salad. Serve immediately and enjoy!
