Strawberry Panzanella Salad
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:
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Ingredients for - Strawberry Panzanella Salad

1. 1 loaf day-old sourdough or Italian bread (1 pound), cubed -
2. 3 cups fresh strawberries, sliced -
3. 1/4 cup sugar -
4. 2 tablespoons balsamic vinegar -
5. 1/2 cup packed brown sugar -
6. 1/4 teaspoon salt -
7. 1/3 cup butter, melted -
8. 2 cups plain Greek yogurt -
9. mint sprigs -

How to cook deliciously - Strawberry Panzanella Salad

1. Stage

Preheat oven to 400°. Mix berries, 1/4 cup granulated sugar and vinegar; set aside.

2. Stage

Mix brown sugar and salt. Toss bread cubes in melted butter, then brown sugar mixture. On a baking sheet, bake cubes until golden brown, 8-10 minutes. Cool. Meanwhile, strain strawberries, reserving juice.

3. Stage

Layer yogurt, bread, and strawberries in 8 small bowls. Top with reserved berry juice to taste and mint sprigs. Serve immediately, or refrigerate up to 1 hour.

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