Caprese Panzanella Salad

You know when you’re eating dinner and the roll that is sitting on the side of your plate accidentally get’s a little sauce on it from your salad or entree and you take a bite and its like, “yum!?” Well, that’s why this salad rocks. Because we are putting bread in the salad on PURPOSE and its amazing. A succulent bite of crunchy ciabatta that has been soaking up a tangy balsamic dressing is quite delicious. And add some basil, tomatoes and buffalo mozzarella and you are in heaven. Yes, heaven. I love this salad and hope you do too!

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Panzanella Caprese Salad

1 small ciabatta loaf cut into 1 inch cubes (about 3 cups)

olive oil

salt/pepper

½ red onion sliced

8 oz buffalo mozzarella (pearl size if possible)

½ cup basil julienned

3 tomatoes diced large

Dressing:

¾  cup olive oil

1/8   cup balsamic vinegar

Salt & Pepper to taste

Directions

In a large mixing bowl drizzle some olive oil over ciabatta bread and toss. Season with salt and pepper. On a baking sheet spread out bread and bake at 400 degrees for 10-15 minutes until bread is crispy. Set aside to cool.

In a small bowl mix together olive and balsamic vinegar and salt/pepper.

Combine toasted ciabatta, red onion, buffalo mozzarella, basil and tomatoes. Drizzle olive oil and balsamic mixture over the top and toss. Season with more salt and pepper to taste. Refrigerate to let the dressing soak up in the bread for an hour. Serve and enjoy!

Grilled Sausage, Corn and Arugula Salad

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I love nothing more than a four ingredient recipe. This salad is hearty, delicious and randomly healthy. Isn’t it awesome when you realize you’re eating healthy accidentally? That’s pretty much how I cook all the time. I think of something that is going to be flavorful, satisfying and make me feel good afterward. Lo and behold its usually healthy! Its because the “feel good afterward” part usually only happens when you’re nice to your body and fill it with good stuff. Well, you might be asking, I see a sausage in the above photo. Its actually a chicken sausage that is around 160 calories. Not to0 bad. And if you don’t go crazy with the dressing it ends up being a 300 – 350 calorie meal. I don’t usually go on and on about calories because it tends to take the fun out of things. But if you are trying to watch your weight just remember that how you feel after you eat is a good indicator of health. Enjoy!

Recipe:

1 package (4 links) of chicken sausage (I get the Chicken Sausage Chardonnay from Trader Joes)

1 bag arugula

4 ears of corn (husk on)

1 bottle greek feta dressing (from Trader Joe’s) or any dressing you like

Directions:

Heat your gas grill to medium high heat. Place corn (husk on) directly onto grill. After 10 minutes or so flip them over. Add sausages to grill and cook on both sides until they get nice grill marks. Turn off grill and remove corn and sausages.

Remove the husks from the corn and cut it off the cobb. Slice sausages. Take arugula and place it in a salad bowl (or you can make individual plates). Top with corn and sausage. Drizzle your dressing over the top. If you like, crack some black pepper over the salad. Serve and enjoy.