Erin's Spring Panzanella with Fresh Peas and Fennel
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Cookie and Kate · by Cookie and Kate★ 4.5

Erin's Spring Panzanella with Fresh Peas and Fennel

NUTRITION · PER SERVING27M COOK
CAL 24%·PRO 29%
CARBS 47G38% OF CAL
10G FIBER14G SUGAR23G OTHER
FAT 29G53% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spring version of traditional Tuscan panzanella with fresh peas, fennel, and pea shoots on toasted bread. A light seasonal salad best assembled just before serving.

sidemediterraneansaladdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 cups bite-sized cubes of crusty whole grain bread
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 3 cups arugula or spinach, roughly chopped
  • 1 cup thinly sliced fennel
  • 1 cup fresh shelled peas
  • 1 cup pea shoots, optional
  • 2 to 4 tablespoons sunflower seeds, to taste
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice (about 1 medium lemon, juiced)
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste
  • 1 clove garlic, pressed or minced
  • ⅛ to 1/4 teaspoon salt, to taste
  • Freshly ground black pepper, to taste
PREP
15M
SODIUM
558MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.