It appears most of the country is either covered in snow or has crazy cold temperatures. We did get a little on Saturday, but not nearly as bad as other parts of the country. We had enough for a snowball fight in the backyard (I won), but not enough to use the snow blower. I am hoping that it melts soon. I have grown accustomed to the mild winters of Colorado. It was in the 50’s pretty much all last week.
I actually posted this salad last January as a guest post for the lovely Ann from Cooking Healthy for Me. But as many of you know, Ann stopped blogging awhile ago. At Thanksgiving, I realized that my salad recipe went down when she did, so I had to fixed that! This salad is a staple at our holiday meals, so what better time to share it with you.
I think the proper chef name for this salad in Panzanella, but in my family we call it Bread Salad. Big chucks of toasty bread, tangy balsamic vinaigrette dressing, sweet tomatoes, crunchy pumpkin seeds…..yum! Even my picky husband will eat this (if I leave off the tomatoes and cucumbers and add avocado and walnuts). See it is versatile too You really can put whatever you want in this salad.
So if you are in need of a salad for your holiday menu, you really should consider this one. It may look ordinary, but the dressing and the crusty bread make it anything but. But you don’t have to wait for a holiday to make it – I could eat this any day of the week, and be a happy girl!
Do you ever see recipes, and immediately make them? Sometimes I come across a recipe that is so perfect, I have to make it right away. This was one of those. Cassie made a version of this pasta, and I knew we would love it. My husband loves just about anything with balsamic vinegar, and I couldn’t believe I hadn’t thought about doing this yet.
My husband isn’t all about lots of veggies and no meat, so I had to switch it up a little. I used some spinach & artichoke chicken sausage I had in the freezer, and just a few veggies. This was amazing. Balsamic vinaigrette is one of my favorite dressings, so adding it to pasta was only natural. The chicken sausage makes it a heartier meal, but still good for you.
I have made it a couple times already, and I know it will be a staple in our house. You could switch up the veggies to just about anything you have on hand, or what is in season at the time. Leave out the meat, and this would be a great cold pasta salad. I served with a little grated Parmesan cheese, but Cassie used goat cheese. So feel free to switch it up!
I am honored to be posting over at Cooking Healthy for Me today. Ann is lucky enough to be visiting family in England, and asked if I would fill in for her. Of course!! Given that Ann is the Queen of healthy meals, I had to make something to fit in over there. I made my absolute favorite salad. I think the proper chef name for this salad in Panzanella, but in my family we call it Bread Salad. Big chucks of toasty bread, tangy balsamic vinaigrette dressing, sweet tomatoes, crunchy pumpkin seeds…..yum! Please go tell Ann I said hi, and check out this great salad. Even my picky husband will eat this (if I leave off the tomatoes and cucumbers and add avocado and walnuts). See it is versatile too