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Watermelon Panzanella Salad

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"Keep cool with this super easy watermelon panzanella salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey-lime dressing."
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53 m servings 778 cals
Original recipe yields 4 servings

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
  3. Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
  4. Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
  5. Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
  6. Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
  7. Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.

Nutrition Facts

Per Serving: 778 calories; 51 g fat; 68 g carbohydrates; 17.5 g protein; 28 mg cholesterol; 1388 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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