Preheat oven to 375 degrees. Line a large rimmed baking pan with parchment paper. Arrange bread cubes on prepared baking sheet and drizzle with olive oil. Bake 15 to 18 minutes or until toasted, stirring halfway through; cool.
Panzanella is a style of Tuscan chopped salads. Our salmon panzanella incorporates Italian bread croutons, green beans, egg, flaky salmon, and potatoes for a hearty salad perfect for your next dinner!
Servings and Ingredients
|¼ (20-oz.) Hy-Vee Bakery Italian Bread loaf, cut into 3/4-inch cubes|
|3 tbsp. Gustare Vita olive oil|
|1 (1-lb.) pkg. lemon & garden herb creamer potatoes with seasoning|
|1 (12-oz.) pkg. trimmed fresh green beans|
|1 (15-oz.) can Hy-Vee butter beans|
|Tuscan house Italian salad dressing|
|1 small head butterhead lettuce, chopped|
|4 Hy-Vee Short Cuts hard-boiled eggs, halved|
|1 lbs. salmon, cooked and flaked|
|Hy-Vee coarse-ground black pepper, for garnish|
|Hy-Vee pine nuts, for garnish|
|Fresh basil, for garnish|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Large bowl
- 4 serving plates
For potatoes, peel back plastic film and remove seasoning pack. Position film to close and place tray in microwave. Cook on HIGH for 5 minutes. Let rest 2 to 4 minutes in the tray; remove plastic film and stir in seasoning pack. Add 2 tablespoons of butter or oil, if desired. Set aside. For green beans, place bag in microwave and cook on HIGH for 5 minutes. Cut beans in half.
Combine green beans, potatoes, toasted bread, butter beans, and 1/2 cup Tuscan house Italian salad dressing in a large bowl. Toss to combine.
Line 4 serving plates with chopped butterhead lettuce. Top with potato mixture, hard-boiled eggs, and cooked salmon. Garnish with coarse-ground black pepper, Hy-Vee pine nuts, and fresh basil, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 250mg
- Sodium: 480mg
- Total Carbohydrates: 42g
- Protein: 37g