Sometimes I just want to be a little naughty.
I am not an individual that suffers from celiac disease or even a wheat sensitivity. I just choose, the majority of the time, not to eat wheat. My daughter has a wheat allergy – so I rarely eat it around her.
The other night though, my husband and I were invited to a party. A no-children-allowed party.
I giggled mischievously.
I would be making something with a glorious loaf of crusty bread.
I whipped up some of my favorite ingredients all in one bowl. Crisp romaine, tender baby lettuces, juicy tomatoes, tart-sweet sun dried tomato, crunchy red cabbage, nutty pine nuts and flavor-punched red onion just to name a few. Then I cut generous slices of bread and toasted them – but not too much – just so they had a nice crust but were still soft inside. I sprayed them with a bit of olive oil, coarse sea salt and fresh ground pepper and sliced them into hearty 1 inch cubes. Easy as pie.
To dress this salad simply I used a FCC version of my all time favorite plant based-oil free dressing. The 3-2-1 dressing from my beloved Forks Over Knives Handbook. The recipes is comprised of the 3-2-1 ratio of balsamic, mustard and maple syrup and then I added in some fresh garlic. I also made a version with oil and I was happy to say that the oil free version went first – in fact it looked like someone licked the bowl. This one turned out so well it has landed in the “favorites” department. Enjoy!
Fresh and Bold Italian Panzanella (Toasty Bread Salad)
Serves 10 – 12 (Serving size varies by size of veggies but it is a generous amount.)
Vegan, Gluten Free Option
Dressing inspired by 3-2-1 dressing from Forks Over Knives Handbook
**On Sale now at Native Sun Natural Foods Market, Sept 7 – Oct 6, 2013
1 crusty multigrain bread loaf cut into 1 inch slices
Olive oil spray (I use an olive oil mister.)
1/4 tsp Coarse sea salt, 1/8 tsp fresh ground pepper or to taste, plus some to season bread
1 head romaine lettuce, chopped
4 cups baby lettuce mix
1 English cucumber
1/2 sliced red onion
2 tomatoes, sliced
1 cup sliced red cabbage
1/3 cup julienned sundried tomato
1/3 cup pine nuts
1/2 bunch fresh parsley, chopped finely
6 Tbsp balsamic vinegar**
4 Tbsp olive oil (optional)**
1 to3 cloves garlic, minced
3 Tbsp course ground prepared mustard
2 Tbsp REAL 100% pure maple syrup
1. Preheat oven to 400F. Place bread slices on baking sheet; bake 5 minutes or until top is lightly browned, flip and bake an additional 3 minutes or until lightly browned and center is still soft. Remove from oven, spray olive oil and season with a bit of salt and pepper. (Save the larger amount for salad) Set aside to cool. Slice into 1 inch cubes when cool.
2. Mix lettuce through parsley in a large bowl; mix balsamic through maple syrup in a small bowl. Top lettuce mixture with bread cubes and just before serving pour dressing.
Amount Per Serving
(Without optional olive oil.
When added, add an additional 40 cals per serving and 5 grams fat)
Total Fat 4.0 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.5 g
Cholesterol 0.0 mg
Sodium 422.9 mg
Potassium 168.4 mg
Total Carbohydrate 29.0 g
Dietary Fiber 1.9 g
Sugars 2.8 g
Protein 5.5 g
Vitamin A 28.2 %
Vitamin B-12 0.0 %
Vitamin B-6 1.9 %
Vitamin C 26.7 %
Vitamin D 0.0 %
Vitamin E 1.8 %
Calcium 2.3 %
Copper 4.1 %
Folate 7.7 %
Iron 6.9 %
Magnesium 4.0 %
Manganese 29.2 %
Niacin 2.2 %
Pantothenic Acid 1.2 %
Phosphorus 3.9 %
Riboflavin 2.3 %
Selenium 0.4 %
Thiamin 3.0 %
Zinc 3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.