Strawberry Panzanella Salad
Ingredients
The salad
-
3
cups
gluten free crusty bread, chopped into 1 inch cubes
-
1
tablespoon
extra virgin olive oil or coconut oil
-
⅓
cup
red onion slices
-
1 ½
cups
sliced strawberries
-
2
cups
spinach, washed and dried
-
1
cup
cubed English cucumber
The balsamic glaze
-
½
cup
balsamic vinegar
-
2
tablespoons
raw cane or coconut sugar
-
½
teaspoon
fine sea salt
-
½
teaspoon
ground black pepper
Instructions
- Preheat the oven to 450°F (230°C).
- Add the bread cubes to a baking sheet and drizzle with oil, mixing to combine.
- Bake for 5 minutes and then set aside to cool.
- In a large bowl, combine the spinach, toasted bread cubes, strawberry slices, red onions, and cucumber cubes, tossing to mix.
- For the balsamic glaze, heat all glaze ingredients in a pot over medium-high heat, stirring until it thickens enough to coat the back of a spoon.
- Remove from heat and let cool slightly; it will thicken more as it cools.
- Plate the salad and drizzle with balsamic glaze just before serving.
Nutrition Facts (estimated)
Servings
3
Calories
297
Total fat
7g
Total carbohydrates
52g
Total protein
8g
Sodium
706mg
Cholesterol
0mg
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