Spelt Breadcrumb Tossed Spinach Salad
Print RecipeIngredients
- 3 slices day or two old spelt bread or gluten free bread
- 2 tsp Herbs de Provence
- 2 cups organic Spinach
- 1/2 organic red bell pepper, diced into 1/4 inch pieces
- 1/4 cup organic shredded carrots ( save time buy purchasing them pre-shredded)
- 10 organic grape tomatoes, quartered
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp red wine vinegar
- Smoked Sea Salt
- Freshly ground pepper
Instructions
Preheat the oven to 350F. On a aluminum baking sheet take your three pieces of bread and use your fingers to crumble them into course crumbs. Drizzle 2 tbsps of olive oil and the Herbs de Provence and mix throughly with your fingers to get the flavors mixed into the crumbs before placing in the oven to toast for 20 minutes.
Take a large salad bowl and place in the spinach and chopped vegetables. Season with the smoked sea salt and freshly ground pepper to your liking.
Take the bread crumbs out of the oven and let cool for 5 minutes before tossing into the salad and toss with the remaining olive oil and add the vinegar. Serve while the crumbs are still warm.
I moved out of New York City last week so Toasty recipes have been put on a bit of a hiatus as of late, but no fret, Im back! Moving they say is one of the most stressful things to do, I don’t know who made this up but as long as I am properly fueled Im like the energizer super multitasking bunny and just keep going. Work, unpacking, repacking, installing, running up and down multiple flights of stairs, I got it. Just as a side note, the company I started focusing on project management does have me involved in a good amount of moves for growing and expanding companies, so it does come second nature to me, but I STILL NEED FOOD to keep me going.
During this move, this salad served as a side during a fast meal and is perfect for 2. For those of you who wont gobble up greens, it could be an appetizer for 4. I had made some of my spelt bread of which was consumed at an alarming rate, and then forgotten about for about 2 days. Its a bit difficult to toast it and top it at that point so I came up with an easier to digest version of the traditional Panzanella salad which hosts bread as a base. Now, IBS doesn’t do very well with that much bread, and its not proper to replace the real thing with a gluten free version. By mixing up the leftover bread into crumbs and toasting it, you’ll achieve a similar effect to the salad with crunchy bits that are bathed and toasted in olive oil and served with abundant veggies. Cant go wrong and it will fuel you through whatever your mission is today, even if its watching Netflix.
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