>>Kale and White Bean Panzanella

Kale and White Bean Panzanella


Ease: Moderate

Yield: 4 servings

Preparation time: 20 minutes

Cook Time: 40 minutes

Southeast Dairy Association - kale white bean panzanella
This hearty main-dish salad features kale, tomato, white beans, bread cubes and bacon tossed with balsamic vinaigrette and topped with mozzarella cheese.

Ingredients

  • 2 cups thinly sliced kale
  • 3/4 cup tomato, chopped
  • 1 (15.5-ounce) can Great Northern Beans, drained and rinsed
  • 3 strips center-cut bacon, cooked and coarsely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon balsamic vinegar
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon paprika
  • 3 cups stale whole wheat bread cubes
  • 1 cup fresh mozzarella cheese, cubed

Directions

Combine kale, tomato, beans and bacon in a large bowl.

In a small bowl, combine oil, lemon juice, vinegar, pepper and paprika; mix well.

Add 2 tablespoons of the dressing to kale mixture and stir to combine. Let stand for 15 to 20 minutes.

Toss in bread, mozzarella and remaining dressing. Top with mozzarella and serve.

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