My fresh take on classic Italian bread salad pairs well with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Mushroom Panzanella
Mushroom Panzanella
Prep Time
15 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 4 cups cubed sourdough bread
- 6 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)
- 1 garlic clove, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon stone-ground mustard
- 1 teaspoon honey
- 4 cups fresh arugula
- 1 cup grape tomatoes, halved
- 2 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins
- 2 ounces fresh goat cheese, crumbled
Directions
- Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake until golden brown, 8-10 minutes. Cool to room temperature.
- Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake until tender, 10-12 minutes.
- In another large bowl, whisk vinegar, mustard, honey, and remaining 2 tablespoons oil and 1/2 teaspoon salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.
Nutrition Facts
1 cup: 210 calories, 13g fat (2g saturated fat), 5mg cholesterol, 506mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
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