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Roasted Greens Panzanella Salad
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- #87046
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 bunch kale, cleaned and roughly chopped
1 bunch red chard, cleaned and roughly chopped
2 tablespoons olive oil
1/2 loaf day-old ciabatta bread, cut into 1-inch cubes
1 jar (8 ounce size) sun-dried tomatoes, drained and chopped
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.
Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted chard and toss to combine. Serve.
added by
GRIFFIN
nutrition data
416 calories, 21 grams fat, 52 grams carbohydrates, 12 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
June 12, 2012
I love bread salads! I made this recipe because my store actually had red chard available so I bought it not being sure what I was going to make with it. I found this recipe and had all the other necessary ingredients. It was fantastic. If you like greens you'll love this. And it was a pretty looking salad too.