By Sarah Cobacho
TUSCAN SALAD
5 steps
Prep:25min
This delicious salad is reminiscent of the classic Italian Panzanella. It makes a fantastic side dish, but I love it so much that I wanted to turn it into a full meal. So I’ve added some extra greens, veggies and crispy butter beans for extra protein, making it a fully balanced and satisfying meal. It’s delicious, easy, and full of texture - I’m totally obsessed! 🫶
Updated at: Thu, 17 Aug 2023 06:03:14 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
51
High
Nutrition per serving
Calories781.5 kcal (39%)
Total Fat15.3 g (22%)
Carbs127.2 g (49%)
Sugars21.8 g (24%)
Protein38.4 g (77%)
Sodium770.4 mg (39%)
Fiber31.5 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
80gslices rye sourdough
1 Tbspolive oil
1 ½ cupsbutter beans
300gcherry tomatoes
diced
2 cupsarugula
1cucumber
diced
0.25red onion
finely diced
½ cupbasil
10almonds
4 slicesmarinated artichokes heart
salt
to taste
pepper
to taste
Dressing
Instructions
Step 1
Preheat the oven to 350 degrees F (180 C).
Step 2
Dice the bread into cubes and combine with ½ tbsp olive oil.
Step 3
Combine the butter beans with ½ tbsp olive oil. Cook in the oven for 20 minutes.
Step 4
In a large bowl, combine the arugula, cucumber, tomatoes, red onions, croutons, beans, basil, almond, and artichokes.
Step 5
Mix the olive oil, balsamic vinegar, mustard, and garlic. Drizzle on the salad and enjoy!
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