Tuscan Panzanella
Recipe: #12666
May 31, 2014
Categories: Salads, Main Dish Salad, Vegetable Salad, Lettuce, Mushrooms, Grilling (Outdoor), No Eggs Vegetarian, Zucchini, more
"I think this came from one of the Moosewood collection. As usual, I did not write down the method, but have included my way of putting it together. Feel free to do the same!"
Original is 5 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (377.3 g)
- Calories 628.5
- Total Fat - 58.4 g
- Saturated Fat - 9.8 g
- Cholesterol - 11.3 mg
- Sodium - 192.8 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 4.8 g
- Sugars - 8.1 g
- Protein - 10.2 g
- Calcium - 225.1 mg
- Iron - 2.5 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Dressing
Step 2
Combine all ingredients either in food processor, blender or in a bowl if using an immersion (stick) blender.
Step 3
Process until smooth and creamy; refrigerate.
Step 4
NOTE: I have noticed that the dressing becomes thick in the fridge - so thin with a wee bit of milk if desired.
Step 5
Cooking
Step 6
Grill zucchini and mushrooms until grill marks appear on both sides.
Step 7
Steam the asparagus, green beans and snow peas.
Step 8
Assembly
Step 9
Place greens in large salad bowl.
Step 10
Add the grilled and steamed veggies along with the tomatoes.
Step 11
Add the red wine vinegar, salt and pepper, and torn basil; toss gently.
Step 12
Take the loaf of bread and tear into bit size pieces; add to salad.
Step 13
Add the dressing (as much as you like) and toss.
Step 14
If there is any bread left over - that is for the cook to noche on whenever they please - Enjoy!
Tips
No special items needed.
3 Reviews
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