Spring Panzanella with Snap Peas, Goat Cheese, and Lemon Vinaigrette
Soy-Free, Vegetarian
2 Servings, 340 Calories/Serving
An edible celebration of spring, this fresh, colorful salad features arugula, sugar snap peas, and crisp radishes. A Mediterranean lemon dressing ties it all together, with crunchy focaccia croutons and bites of creamy goat cheese.
Ingredients: 6 ounces organic sugar snap or snow peas, 1 ounce goat cheese, 1 or 2 organic radishes, 1 herb focaccia bun, Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano), 3 ounces organic baby arugula or other leafy greens
Instructions
1
Preheat the oven; line the baking sheet
- Preheat the oven: 425°F conventional
- Prepare a baking sheet: Line with aluminum foil & lightly grease
Rinse your fresh produce: Gently pat dry
2
Make the salad
- Cut the herb focaccia bun into bite-size pieces. Place the focaccia into a mixing bowl, season with salt and pepper, and toss with 1-2 tbsp. of cooking oil. Spread onto the prepared baking sheet.
- Place the baking sheet into the oven for 8-10 min, or until the focaccia is lightly browned. Carefully remove from the oven.
- When the croutons are almost finished toasting, remove any strings and dried ends from the sugar snap peas, then thinly slice on the bias.
- Thinly slice the radish.
- In a salad bowl, toss the arugula, focaccia croutons, radish, and sugar snap peas with the Mediterranean lemon dressing. Season to taste with salt and pepper.
3
Serve
- Transfer the dressed salad to serving plates and crumble the goat cheese over the top.
Contains: Milk, Wheat
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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