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Spring Panzanella Salad With Lunchtime Leftovers
GLOBAL NEWS20Ingredients
60Minutes
990Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup Parmigiano Reggiano (grated)
- 1/2 pt. cherry tomatoes (halved from top to bottom)
- 1/2 pt. cherry tomatoes (yellow, halved from top to bottom)
- 3 Tbsp. olive oil
- 1/2 tsp. sugar
- salt
- pepper
- 1 loaf focaccia (day-old, cut into 1-inch cube and toasted until crunchy)
- 1/4 cup red onions (pickled)
- 1/4 cup red radish (thinly shaved)
- 1 bulb fennel (cut into 1/2-inch wedges and grilled)
- 1 bunch asparagus (trimmed, grilled and cut into 2-inch pieces)
- 4 cups baby arugula (loosely packed)
- 3/4 cup sherry vinaigrette
- 1/2 cup sherry vinegar
- 1 Tbsp. grainy mustard
- 2 Tbsp. honey
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups olive oil
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories990Calories from Fat880 |
% DAILY VALUE |
Total Fat98g151% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol15mg5% |
Sodium1250mg52% |
Potassium520mg15% |
Protein12g |
Calories from Fat880 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber4g16% |
Sugars14g |
Vitamin A40% |
Vitamin C35% |
Calcium40% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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