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Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette

Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette
Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette might be just the side dish you are searching for. This dairy free recipe serves 4. One serving contains 303 calories, 11g of protein, and 19g of fat. A mixture of olive oil, day-old rye bread, shallot, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
Heat oven to 400F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper.
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2
Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
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3
Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat.
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4
Add Brussels sprouts; cook and stir until browned.
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5
Remove from heat.
6
In 8-inch skillet, heat another 1 tablespoon oil over medium high heat.
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7
Add shallot; cook until crisp.
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8
Remove from heat; pat off excess oil.
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9
To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
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10
To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss.
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11
Serve immediately.
DifficultyMedium
Ready In30 m.
Servings4
Health Score40
Dairy Free
CuisinesMediterraneanItalianEuropean
DietsDairy Free
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