
Puff-zanella Salad
A summery, California-inspired twist on panzanella salad with Alexia Organic Yukon Select Puffs standing in for the toasted bread, cherry tomato, avocado, corn, arugula and burrata.
5min.
Prep Time
22min.
Total Time
6
SERVINGS
Ingredients
Directions
- 1 Bag Alexia Organic Yukon Select Puffs (16 oz)
- 2 T Honey
- 1 T Dijon Mustard
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 Large Garlic Clove, minced
- ¼ C Balsamic Vinegar
- ¼ C Extra Virgin Olive Oil
- 6 C Baby Arugula
- 1 C Cherry Tomatoes
- 1 Avocado, sliced
- 2 Ears Corn, kernels
- 4 oz Burrata Cheese, torn
- Preheat oven to 425 ̊ F.
- Place Alexia Organic Yukon Select Puffs on a baking sheet in a single layer. Bake for 20-22 minutes, flipping halfway through to ensure maximum crispiness.
- In a small bowl, whisk together honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
- Toss arugula with vinaigrette in a large salad bowl. Top with tomatoes, avocado, corn, puffs and burrata.