PANZANELLA SALAD !

↣ I’ve made this several times. It’s a beautiful summer presentation salad and SO delicious. Garden veggies are best but absolutely not necessary !

✦ Ingredients :

• 1/2 loaf Italian or French bread, cubed
• 1/4 c. olive oil
• salt and pepper to taste
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 pt. cherry or grape tomatoes
• 1 to 2 T. capers
• 6 leaves fresh basil, cut into long, thin strips
• 3/4 c. vinaigrette or Italian salad dressing 

✦ Preparation Steps :

➤ In a bowl, toss together bread, olive oil, salt and pepper. Spread on an ungreased baking sheet and bake at 350 degrees for 5 minutes, or until golden and crisp; let cool.

➤ In a bowl, combine remaining ingredients. Just before serving, add bread cubes and toss to coat. Makes 6 to 8 servings. 

MIXED SPROUT & AVOCADO SALAD

➔ Mixed sprouts are a recent new addition to my repertoire. You should be able to find them in the fresh produce section near the bean sprouts. 

➔ Containing sprouted lentils, chickpeas and peas they have a lovelyfresh crunchy texture and a mildly sweet clean flavour - none of those dirty bean sprout flavours. 

➔ If I can’t convince you to seek out some sprouts, don’t give up on this salad. It would also be lovely with mixed salad leaves or even some cooked lentils.

↪ Ingredients : For 1 Serving :

• 100g (3 1/2 oz) mixed sprouts
• squeeze lemon juice
• 1 small avocado
• generous handful brazil nuts

↪ Preparation :

1. Rinse sprouts well and place in a bowl.

2. Drizzle lemon juice over the sprouts.

3. Halve the avocado and scoop bight sized pieces of
avocado into the salad.

4. Season generously with salt & pepper and top with
brazil nuts.