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Mushroom Panzanella

My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.—Jennifer Beckman, Falls Church, Virginia

8 ServingsPrep: 35 min.

Ingredients

4 cups cubed sourdough bread
6 tablespoons olive oil, divided
1 teaspoon salt, divided
1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon honey
4 cups fresh arugula
1 cup grape tomatoes, halved
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
2 ounces fresh goat cheese, crumbled

Directions

In a large bowl, combine the bread, 2 tablespoons oil and 1/4
teaspoon salt; toss to coat. Transfer to an ungreased baking sheet.
Bake at 450° for 8-10 minutes or until golden brown. Cool to
room temperature.
Combine the mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon
salt; transfer to a greased baking sheet. Bake at 450° for 10-12
minutes or until tender.
In a large bowl, whisk the vinegar, mustard, honey and remaining oil

2 of 2

Mushroom Panzanella (continued)

Directions (continued)

and salt. Add the arugula, tomatoes, pine nuts, raisins, toasted
bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve
immediately. Yield: 8 servings.

Nutrition Facts: 1 cup equals 210 calories, 13 g fat (2 g saturated fat), 5 mg cholesterol, 506 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.