Updated March 05, 2020
When I eat a salad, I want a salad with substance. I don’t want a wimpy salad with just greens-I like to pack my salads full of goodies! My current favorite salad is this Spring Panzanella Salad. It has lots of spring green veggies and buttery herbed croutons. A salad with carbs? Yes, please!
Traditionally, panzanella salad is made with day old bread, but I rarely have day old bread lying around because I can never resist a fresh loaf of bread:) So instead of letting my bread get stale on the counter, I dried it out in the oven. I melted a half stick of Land O Lakes® Butter with Olive Oil & Sea Salt and stirred in freshly chopped chives and parsley. It’s so nice to have the half sticks already wrapped and premeasured so that I don’t have any leftovers to put back in the fridge. I drizzled the melted herb butter over artisan bread cubes and popped them in the oven until they were nice and crunchy. I was tempted to eat the entire pan of bread, but I knew the salad would be worth the wait:)
I roasted a beautiful bunch of asparagus to go in my panzanella salad. I also added peas, arugula, and feta cheese to the mix.
I whisked up a light lemon dressing to give the salad a refreshing finish!
The salad was almost too pretty to eat! Almost! 🙂 Just looking at it makes me happy! It screams spring! The salad is refreshing and the buttery herbed croutons add a great crunch! If you are looking for a new spring salad to whip up, make this Spring Panzanella Salad. It is great for brunch, lunch, or dinner! It is already on our Easter menu. I can’t wait to make it again! It is my new favorite spring salad!
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Spring Panzanella Salad
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod Two Peas and Their Pod has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.
