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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
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Welcome to Whole Story, the official blog of Whole Foods Market.
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Love this because I was looking for something different to do with a salad & this put a healthy but tasteful twist on it
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September 7th, 2008 at 8:00 pm