Whole Story

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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

 

2 Comments

Comments

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
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01/18/2013 1:06:11 PM CST