Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad
Summer's freshest veggies combine in a colorful side-dish salad. Toss in grilled shrimp or chicken for an easy one-dish dinner.
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Chickpea Panzanella
Fresh and fast, this meatless main redefines the art of convenience cooking. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.
Steak and Tomato Panzanella
We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.
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BLT Bread Salad
Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.
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Bread Salad with Cranberries, Spinach, and Chicken
Chicken, high in vitamin B12, teams up with spinach, nuts, and a little oil to offer a one-dish meal loaded with vitamin E, vitamin C, and folate.
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Panzanella
Jim Denevan of Outstanding in the Field prepares this salad to showcase specialty varieties of vegetables. In spring, halved cherry tomatoes are your best bet. In summer, heirloom variety beefsteak tomatoes work well.
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Pita Salad with Tomatoes, Cucumber, and Herbs
This recipe is similar to fattoush, a Lebanese bread salad. Traditionally, the bread is fried; here, it’s crisped in the oven. Shredded cooked chicken converts it to a main course.
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Tomato Panzanella with Shrimp and Basil
This version of bread salad incorporates a healthy blend of shrimp and heirloom tomatoes for great taste and a filling entrée.
