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Panzanella Salad with Mustard-Lemon Dressing, Cherry Tomatoes, Cucumber, Feta, Arugula, and Pepitos
Salad with carbs...that's my kinda salad!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Salad
Cuisine:
American, Italian, Mediterranean
Servings:
4
Calories:
401
kcal
Author:
Candice Walker
Ingredients
Salad:
2
cups
Leftover bread
try this artisan bread recipe, cut into large cubes
1
pint
cherry tomatoes
sliced in half or quartered
1
english cucumber
peeled and chopped
8
oz.
feta
8
cups
lettuce/spinach/arugula
¼
cup
pepitos
aka pumpkin seeds
Dressing:
6
tablespoon
olive oil
2
tablespoon
lemon juice
1
teaspoon
Dijon mustard
salt and pepper
Instructions
For the croutons, preheat to 350F, drizzle with olive oil, salt, and pepper. Bake ~10 minutes until they start to brown.
For the dressing, mix the ingredients until emulsified. I like to shake them in a jar.
Assemble your salad by adding all the ingredients to a large serving bowl. Top with the dressing and serve!
Nutrition
Calories:
401
kcal
|
Carbohydrates:
12
g
|
Protein:
11
g
|
Fat:
35
g
|
Saturated Fat:
11
g
|
Cholesterol:
50
mg
|
Sodium:
676
mg
|
Potassium:
540
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
5090
IU
|
Vitamin C:
34.1
mg
|
Calcium:
323
mg
|
Iron:
2.5
mg