Whole Story

The Official Whole Foods Market® Blog

Panzanella Salad with Crab, Goat Cheese & Roasted Tomato Vinaigrette

By Mara Fleishman, August 18, 2008  |  Meet the Blogger  |  More Posts by Mara Fleishman
This week’s recipe is a Secret Ingredient team favorite. Not only is it a brilliant use for leftover bread, it’s a lively salad of peppery arugula tossed in roasted tomato vinaigrette, topped with toasted goat cheese and generously garnished with Whole Catch™ Wild Caught Crab. Summer salads don’t get much better than this! Get the Recipe: Panzanella with Crab, Pistachio-Crusted Goat Cheese and Roasted Yellow Tomato Vinaigrette




Kay_25 says ...
Love this because I was looking for something different to do with a salad & this put a healthy but tasteful twist on it :o)
09/07/2008 8:00:10 PM CDT
natural pet products says ...
Having read this I thought it was very informative. I appreciate you finding the time and effort to put this short article together. I once again find myself spending a significant amount of time both reading and commenting. But so what, it was still worthwhile!
01/18/2013 1:06:11 PM CST