Asparagus and Pea Panzanella


521


Put your leftover, about-to-go-stale sourdough to good use. Make croutons to toss with spring veggies and a lemony yogurt dressing for a fresh take on panzanella.

Advertisement – Continue Reading Below

Yields:
6

Total Time:
30 mins

  • 8 oz.

    sourdough bread loaf, torn into 1-inch pieces 

  • 4 tbsp.

    plus 2 teaspoons olive oil, divided 

  • 8 oz.

    asparagus, trimmed and cut into 1-inch pieces 

  • 3 oz.

     sugar snap peas, sliced in half crosswise 

  • 3 oz.

    snow peas, sliced crosswise into thirds

  • Kosher salt and pepper 

  • 2 tbsp.

     Greek yogurt

  • 1 tsp.

     lemon zest

  • 1 1/2 tbsp.

    lemon juice 

  • 4 c.

    baby arugula

  • 1/4 c.

    chives (sliced into 1/2-inch pieces) 

  • 1/4 c.

    flat-leaf parsley leaves

  • 1/4 c.

    mint leaves, torn 

Directions

NUTRITIONAL INFORMATION (per serving): About 225 calories, 11.5 g fat (1.5 g saturated), 6 g protein, 396 mg sodium, 24 g carbohydrate, 3 g fiber

Did you make this recipe? Comment below!

email icon



Source link


Like it? Share with your friends!

521
Decors Mag