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Summer Cornbread Panzanella Salad


This Tuscan bread salad is wonderful for its bright, earthy flavors and is a perfect accompaniment to any summer meal. Traditionally this salad is prepared with stale focaccia, ciabatta, or baguette then, tossed in olive oil, vinegar, and herbs. This version has an American flare with day old sweet cornbread and a honey apple cider vinegar dressing.

Serves 4


  • 2 lbs Wild Arugula
  • 2 oz Lemon Cucumbers chopped
  • 2 oz Cherry tomatoes cut in half
  • 2 oz Green Beans
  • 2 oz Snap Peas
  • 1 oz Baby Squash 
  • 1/2 Red Onion
  • Salt to taste
  • Pepper to taste


  • 1/2 cup Avocado Oil
  • 1 tbsp Lemon
  • 2 tsp Apple Cider Vinegar
  • 1 tbsp Raw Honey  
  • Salt to Taste

Flax Cornbread (prepare one day prior)

  • 1 Cup Yellow Cornmeal
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 1 Flax Egg
  • 1/2 Cup Coconut Oil
  • 1 cup Almond Milk
  • 2 tbsp of Organic Cane Sugar

Flax Egg (combine and let sit for 1-2 minutes)

  • 1 tbsp ground flax
  • 3 tbsp water

Method Of Preparation:

Heat oven to 400°F. Combine all ingredients in a bowl and stir until smooth. Pour batter into non-stick 9x9inch baking pan. Place in oven for 30 minutes or until cooked through and golden brown. Set aside to cool and use in salad the following day.

In a large bowl or serving dish, combine all vegetable ingredients with salad dressing. Add cornbread. Serve & Enjoy.

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