Vegan Panzanella Salad Recipe

New Recipe & Wine Pairing with the Phoenix Vegan Dietitian.  Rhyan (RDN) and I hosted a vegan cooking and nutrition class last month!  Here is the recipe and wine pairing below; a wonderful cold salad for those hot days!

  • Full of fresh veggies and beans
  • This makes extra dressing, use as much as desired and for other salads and vegetables
  • Add your own favorite veggies such as broccoli, zucchini, citrus zest and juice
  • Add your favorite beans- I recommend garbanzo, white, or kidney beans
  • Add a new carbohydrate- multigrain bread, quinoa, brown rice, whole wheat pasta
  • Go an extra step and add lean protein (such as chicken or fish) and cheese
  • Create a healthy nutritional plate with vegetables, protein, and whole grain carbohydrates

Hosted with Rhyan Geiger, RDN

Website / Instagram

2 responses to “Vegan Panzanella Salad Recipe

  1. Love it! Bet you could add “winter” ingredients too.

    Liked by 1 person

  2. Yum! Looks healthy and versatile!

    Liked by 1 person

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