Grilled Panzanella Skewer Salad
In this Grilled Panzanella Skewer Salad, nutty arugula is topped with a skewer of grilled tomatoes and multigrain croutons and dressed with a de-lite-ful mustard vinaigrette.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 5 cups arugula (10 oz. pre-washed pkg.)
- 1 pint cherry or grape tomatoes
- 1/2 loaf multigrain bread
- 2 tablespoons shaved Parmesan cheese (for garnish) `
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain mustard
- 1 clove garlic, minced
- 4 tablespoons Thrive® Algae Oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Soak 8 bamboo skewers in water for at least 30 minutes. Preheat grill to medium heat.
In a small bowl, whisk together the vinegar, mustard and garlic. Add the Thrive® Algae Oil and whisk briskly until emulsified. Add salt and pepper and whisk once more; set aside.
Slice the loaf into 1-inch slices and then into cubes that are slightly larger than the tomatoes. Alternately add the bread cubes and tomatoes to the skewers and place on a platter. Brush the skewers with the vinaigrette (using about 2 tablespoons).
Grill the skewers over direct heat for about 5 minutes, turning frequently until the bread is toasted. Remove from heat.
Toss the arugula with the remaining vinaigrette. For each serving, place two skewers on top of the greens and garnish with shaved Parmesan cheese and more freshly ground black pepper, if desired.
Calories: 332.7kcal | Carbohydrates: 20.5g | Protein: 10.7g | Fat: 22.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 13.5g | Cholesterol: 4.8mg | Sodium: 600.2mg | Potassium: 108.4mg | Fiber: 6.5g | Sugar: 3.6g | Vitamin A: 24.9% | Vitamin C: 22.7% | Calcium: 17.1% | Iron: 11.6%