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Spring Bread Salad

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INGREDIENTS

  • 1 lb. medium asparagus, tough ends discarded
  • 1/4 cup chopped fresh basil
  • 4 Tbsp. extra virgin olive oil, divided
  • 1/2 tsp. salt, preferably gray sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mozzarella Cheese, divided
  • 2 Tbsp. sun dried tomatoes
  • 1/4 cup unsalted butter
  • 6 cups cubed day-old Italian bread (1/2-inch cubes)
  • 1 cup fresh or frozen English peas, simmered until tender and drained
  • 1/2 cup thinly sliced green onions
  • 1-1/2 Tbsp. plus 1/2 tsp. fresh lemon juice, divided
  • 1 cup packed baby spinach leaves or arugula
 

DIRECTIONS

  • 1

    Cut off the tender tips from asparagus. Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook 2 minutes or until crisp-tender. Use a slotted spoon to transfer to a bowl of cold water and set aside. Cut the remaining stalks into 1-inch pieces; Add to the water and cook until tender enough to puree until smooth. Add basil, 3 tablespoons of the olive oil, and salt and pepper. Puree until smooth.

  • 2

    Mix cheese and sun dried tomatoes; set aside. Melt butter in a large skillet over medium-high heat and cook until it foams. Add the bread cubes and toss well until all butter is absorbed. Transfer to a foil-lined or greased 15 x 10-inch jellyroll pan or baking sheet. Immediately top with 3/4 cup cheese. Toss well. Bake in a preheated 350°F oven 12 to 14 minutes, stirring once or twice, until the croutons are crisp and lightly browned. Let cool.

  • 3

    In a large bowl, combine the croutons, asparagus tips, peas and green onion. Add asparagus puree; toss to coat well. Add 1-1/2 tablespoons of the lemon juice; toss well and transfer mixture to a serving platter. In another bowl, combine spinach, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon lemon juice, and salt and pepper to taste. Toss well; arrange over crouton mixture. Top with remaining 3/4 cup cheese.

Spring Bread Salad
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SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 725

Total Fat 28.5g

Saturated Fat 11.7g

Trans Fat 10.8g

Polyunsaturated Fat 1.4g

Cholesterol 37mg

Sodium 2287mg

Carbohydrates 91g

Protein 26g

Dietary Fiber 8g

Vitamin A 160%

Vitamin C 23%

Calcium 383%

Iron 7%