(NC) Whether you’re back in the office or still working from home, chances are you don’t have a lot of time to make nutritious lunches during the week. Fortunately, the right recipe can make things easier and be flexible enough to make ahead or during a quick break in the kitchen.
This traditional Italian bread salad makes for an affordable and satisfying weekday lunch. When shopping for the ingredients, look for products made by brands with high sustainability practices like Bimbo Canada, Canada’s largest and oldest bakery in business. The company behind popular bakery brands like Stonemill is on track to have 100 per cent sustainable packaging and renewable energy in all Canadian operations by 2025.
Antipasto Panzanella
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 6
Ingredients:
• 6 slices Italian-style thick-slice whole wheat bread
• ½ cup (125 mL) grated Parmesan cheese
• 2 tbsp (30 mL) olive oil
• 4 cups (1 L) baby spinach
• 1 lb (500 g) asparagus, cooked and chopped
• ½ cup (125 mL) chopped drained marinated artichokes
• ½ cup (125 mL) halved pitted olives
• ½ cup (125 mL) chopped drained sun-dried tomatoes
• ½ cup (125 mL) Italian vinaigrette
Directions:
1. Preheat oven to 375°F (190°C).
2. Cut bread into 1-inch (2.5 cm) cubes; toss with Parmesan and olive oil.
3. Spread in single layer on parchment paper-lined baking sheet. Bake, stirring once or twice, for 10 to 15 minutes or until golden and crisp.
4. In bowl, toss together bread cubes, spinach, asparagus, artichokes, olives and sun-dried tomatoes. Pour in dressing and toss to coat.
Find more information at bimbocanada.com/sustainability.