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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 opens in a new tab
