Tuscan Salad
A delicious, easy, and full of texture salad reminiscent of the classic Italian Panzanella, enhanced with extra greens, veggies, and crispy butter beans for a satisfying meal.
Servings
Ingredients
- 2 slices rye sourdough
- 1.5 cups butter beans
- 1 tbsp olive oil
- 2 cups arugula rocket
- 1 cucumber, diced
- 10.5 oz cherry tomatoes chopped in half
- ¼ red onions, finely diced
- ½ cup fresh basil
- 10 almonds roughly chopped
- 4 slices marinated artichokes heart
- salt and pepper to taste
Dressing
- 1 tbsp olive oil
- 1.5 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 garlic, minced
Instructions
- Preheat the oven to 350 degrees F (180 C). D
- Dice the bread into cubes and combine with the butter beans, and olive oil. Spread onto a baking tray and bake for 20 minutes until golden and crispy.
- Prepare the Balsamic Dressing: in a small bowl, whisk the olive oil, balsamic vinegar, mustard, and minced garlic.
- In a large serving bowl, combine the arugula, cucumber, tomatoes, red onions, toasted bread, crispy beans, basil, almonds, and artichokes. Drizzle the dressing over the salad, toss to combine, adjust salt and pepper to taste and enjoy!
Video
Nutritional Information - Per Serving
Calories 511kcal | Carbohydrates 64g | Protein 20g | Fat 22g | Sodium 625mg | Fiber 15g | Vitamin A 123IU | Vitamin C 30mg | Calcium 172mg | Iron 5mg