Asparagus Cornbread Panzanella Salad - Pero Family Farms - Sustainable Farming Since 1908

Name: Asparagus Cornbread Panzanella Salad - Pero Family Farms - Sustainable Farming Since 1908
Ingredients: 1 bag Pero Family Farms Asparagus, steamed and cooled; 2 cups Baby Spinach; ½ cup Pero Family Farms Peas, steamed and cooled; ½ cup Pero Family Farms Brussels Sprouts, quartered (optional to serve raw or cooked); ½ small Red Onion, thinly sliced, rinsed, and dried; ½ cup Cornbread, cubed and toasted; 1 tbls Olive oil; ½ tsp Sea Salt; ¼ tsp Black Pepper; 1 tbls Honey; 4 tbls Extra Virgin Olive oil; 2 tsp Balsamic Vinegar; 1 tbls Red Wine Vinegar; 1 cup Ground Corn Meal; 1 cup All Purpose Flour; ½ tsp Baking Soda; 1 stick Unsalted Butter, room temperature; ½ cup Cane Sugar; 2 Large Eggs, room temperature; ¾ cup Whole Milk or Buttermilk

www.perofamilyfarms.com

This fall take on a panzanella salad is filled with flavor in each bite. The crispy cornbread “croutons” throughout the sea of vegetables is a perfect healthy l

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Ingredients

1 bag Pero Family Farms Asparagus, steamed and cooled
2 cups Baby Spinach
½ cup Pero Family Farms Peas, steamed and cooled
½ cup Pero Family Farms Brussels Sprouts, quartered (optional to serve raw or cooked)
½ small Red Onion, thinly sliced, rinsed, and dried
½ cup Cornbread, cubed and toasted
1 tbls Olive oil
½ tsp Sea Salt
¼ tsp Black Pepper
1 tbls Honey
4 tbls Extra Virgin Olive oil
2 tsp Balsamic Vinegar
1 tbls Red Wine Vinegar
1 cup Ground Corn Meal
1 cup All Purpose Flour
½ tsp Baking Soda
1 stick Unsalted Butter, room temperature
½ cup Cane Sugar
2 Large Eggs, room temperature
¾ cup Whole Milk or Buttermilk