Tonight’s dinner was an absolute winner! After coming off of a weekend filled with a viral invasion of our home, it had to be tasty and give us strength!
This Panzanella Salad’s base is a mixture of broccoli and cauliflower, which in addition to the many naturally occurring vitamins and minerals, contain glucosinolates, which help stimulate the immune system.✅ I also added a can of yellowfin tuna packed in olive oil, giving us some satiating and heart healthy fats.✅✅ Bacon rounded out dish because, well, everything’s better with bacon!✅✅✅ Honestly though, pastured, nitrate/nitrite-free bacon can be incorporated into a healthy diet!
My 6 year-old had two helpings and said it was because of the yummy dressing. It too has the healthful benefits of apple cider vinegar and honey, both of which are antibacterial in nature.
Since this is a Panzanella salad, I can’t forget to mention the bread! We are lucky to have the wonderful Berkshire Mountain Bakery in our county, and every time I go to their cafe, I order their Panzanella which includes mixed greens, smoked cheese, capers, cucumbers, tomatoes, and a lovely vinaigrette. I used their amazing sourdough bread to create this version, which is completely non-traditional but delicious!
- 1 head organic broccoli chopped
- 1 head organic cauliflower chopped
- 1/2 lb pastured nitrite/nitrate free bacon cooked and crumbled
- 1 can yellowfin tuna packed in olive oil, mostly drained
- 4 slices of bread of choice, toasted and cubed
- 1 cup mayonaise
- 4 tbs Apple Cider Vinegar
- 2 tbs honey
- 1 tbs capers
- 1 tbs chopped dill pickles
- sea salt and pepper to taste
whisk all ingredients together in a small bowl. Pour over remaining salad ingredients and combine.
Sara ~Fresh Foodie Mama~