I picked my daughter up from school, pulled her little stool up and we got to work. She helped me dump the beans into the bowl and taste tested the red bell pepper to make sure it was still good, whisked the dressing and tossed the salad.
Not bad for a two year old. Although I would say we were wearing approximately half the salad.
We decided to call this work of art “White Bean Panzanella” because it sounded better than White Bean Pita Chip Salad. Let us know what you think!
White Bean Panzanella
4 cups romaine lettuce, chopped
2 ripe tomatoes, chopped
1/4 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 15 oz can Cannellini beans, drained and rinsed
2 ounces goat cheese
4 servings Stacy’s Multigrain Pita Chips (9 chips per serving)
3 Tbsp red wine vinegar
1 1/2 Tbsp extra virgin olive oil
1 tsp minced garlic
1 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped
1/4 tsp coarse ground salt
1/4 tsp fresh ground pepper
1. Mix the lettuce through beans in a medium size bowl.
2. Whisk the dressing ingredients in a small bowl. Pour over salad mixture.
3. Portion salad mix onto four plates, top each with 1 serving pita chips and 1/2 ounce goat cheese. Serve immediately.