Italian Vegetable Salad

Instead of tossing it away, turn stale bread into flavorful croutons and forgotten veggies into nutritious toppings for this wholesome salad.

Serves: 8Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 bunch collard greens, chopped
  • 1 bunch kale, chopped
  • 1⁄2 cup olive oil, divided
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 loaf (6.5 oz.) Italian bread, cubed
  • 1⁄4 teaspoon garlic salt
  • 2 medium carrots, shredded
  • 2 celery stalks with leaves, chopped
  • 1 mushrooms, sliced
  • 2 cups plum tomatoes
  • 1 bunch radishes, sliced
  • 1 red onion, sliced thinly
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 2 sprigs thyme
  • 1 sprig oregano
  • Shaved parmesan, for serving
  • Lemon wedges, for serving

Directions

  • Preheat oven to 375°F.
  • In large bowl, toss bread with 1/4 cup olive oil and 1/4 teaspoon garlic salt. On sheet pan, spread bread cubes in single layer; bake 10 to 12 minutes, until brown and crisp.
  • In large bowl, combine collard greens and kale. Drizzle with ¼ cup olive oil; season with salt and pepper. Gently massage oil into greens. Let sit 15 minutes.
  • Toss in carrots, celery, mushrooms, tomatoes, radishes, red onion, beans, thyme and oregano. Top with croutons and parmesan.
  • Serve with lemon wedges.