Spring Panzanella Salad

Name: Spring Panzanella Salad
Ingredients: Salad; 1 tablespoon olive oil; 1 pint wild mushrooms; 1 bunch asparagus, cut into bite-size pieces; 1⅓ cups peas; 1 bunch scallions, chopped; 1 cup watercress; 2 cups dandelion greens, roughly torn; ½ loaf whole-wheat sourdough bread (preferably day-old), cut into 1-inch cubes (see note); Dressing; ¼ cup rice vinegar; 1 tablespoon mustard; ⅓ cup extra-virgin olive oil; 3 tablespoons finely chopped mint; Salt and freshly ground black pepper, to taste

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Ahhh, spring has officially arrived. And that means we need some new recipes fit for the season. For example, this crisp and light spring panzanella salad. It combines the freshest seasonal produce...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

Salad
1 tablespoon olive oil
1 pint wild mushrooms
1 bunch asparagus, cut into bite-size pieces
1⅓ cups peas
1 bunch scallions, chopped
1 cup watercress
2 cups dandelion greens, roughly torn
½ loaf whole-wheat sourdough bread (preferably day-old), cut into 1-inch cubes (see note)
Dressing
¼ cup rice vinegar
1 tablespoon mustard
⅓ cup extra-virgin olive oil
3 tablespoons finely chopped mint
Salt and freshly ground black pepper, to taste