Fresh Panzanella Salad
- Category Lunch
- Cook Time 00:15:00
- Prep Time 00:10:00
- Cuisine Hors-Doeuvre
Ingredients
- Angelic Bakehouse Slider Buns
- Olive oil
- Salt
- Black pepper
- 1/4 c diced red onion
- 3 tbsp red wine vinegar
- 1/2 tsp dijon mustard
- 1 bunch kale
- 1 15 oz can cannellini beans, rinsed
- 1/4 c dried cranberries
- 1/3 c crumbled feta cheese
Instructions
- Heat oven to 400 F
- Tear dinner rolls into pieces and coat with olive oil. Sprinkle salt & pepper to taste
- Toast pieces until golden and crisp with a soft center, 10-15 minutes. Let cool for 30 minutes
- For the vinaigrette, combine onion, mustard, and pinch of salt in a jar. Close lid and shake to combine
- Add 1/4 c olive oil to mixture and shake again. Set aside
- Separate kale leaves from stalk. Cut leaves into strips. Place into large bowl
- Sprinkle kale with salt and slightly rub in to soften the leaves
- Add beans, cranberries, and slider bun croutons
- Drizzle with vinaigrette and salt and pepper. Toss to coat
- Sprinkle cheese over top and serve
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