Photo: Anna Pelzer
Savory Bread Salad
9 ingredients
Serves 4.
openrecipes
Although this salad has plenty of peppery arugula, what makes it stand out at the table is the interplay of the warm toasted bread, crunchy pine nuts and slightly chewy pancetta. The vinaigrette is made special by sautéing the shallots, which helps distribute their flavor throughout the salad.
Estimated Nutrition (whole recipe, rough)
461
Calories
10g
Protein
34g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cubed
- or country sourdough
- 1/2 cup plus 3 Tbs. olive oil
- 1/3 cup pine nuts
- 4 oz. pancetta, chopped
- 2 Tbs. minced shallots
- 2 Tbs. red wine vinegar
- Kosher salt and freshly ground pepper, to taste
- 6 oz. baby arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes