May 18, 2017/0 Comments/in Soups and Salads Panzanella Pot Salad /by ganjacook EmailTweet Panzanella Pot Salad By ganjacook Soups and Salads May 18, 2017 This Panzanella Pot Salad is a delicious way to enjoy your veggies and your cannabis, now you can be... healthy and high ! Prep: 30 mins Cook: 20 mins Ingredients 6 cups day old Italian bread, torn into bite-size pieces 1/3 cup canna-olive oil ( see our recipe ) 1/4 cup canna-olive oil salt and pepper how you like it 3 cloves garlic, minced 2 tablespoons balsamic vinegar 4 medium ripe tomatoes, cut into wedges 3/4 cup sliced red onion 10 basil leaves, shredded 1/2 cup pitted and halved green olives 1 cup fresh mozzarella, cut into bite-size pieces Directions 1First thing to do is to preheat your oven to 400 degrees F. 2Next grab a large bowl and toss the bread with the 1/3 cup canna-olive oil, salt, pepper, and garlic. 3Now place the bread on a baking sheet and toast in the preheated oven until golden usually about 5 to 10 minutes and the allow bread to cool. 4While you have the bread in the oven whisk together 1/4 cup of canna-olive oil and balsamic vinegar. 5Now in your large bowl again gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. 6Then toss with the vinaigrette and let stand for around 20 minutes before serving to your guests. close full screen 00:00 https://cannabiscuisine.com/wp-content/uploads/2017/05/Panzanella-Pot-Salad.jpg 444 2000 ganjacook https://cannabiscuisine.com/wp-content/uploads/2021/10/logo-vector-137.png ganjacook2017-05-18 19:51:142019-10-28 22:43:46Panzanella Pot Salad
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