Green salad with smoky barbecue vinaigrette

Enjoy a flavorful Green Salad with a tasty Smoky Barbecue Vinaigrette dressing. Perfect blend of savory and fresh ingredients in every bite.

Ingredients:

• 230g thinly sliced corn bread, cut into 2-inch squares
• Vegetable oil spray
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup smoky barbecue sauce
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Salt
• Freshly ground pepper
• 1 bunch of arugula, leaves torn
• 1 bunch of watercress, stemmed
• 1 head treviso or radicchio, torn
• 1 head escarole, light green and yellow inner leaves only, torn
• 1 small shallot, very thinly sliced
• 60g shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)

Instructions:

1. Place the corn bread on a flat surface and use a cooking spray to coat it with vegetable oil. Sprinkle half of the shredded Parmesan cheese on top and gently press to make it stick. Carefully turn over the corn bread and repeat the process with the remaining Parmesan.
2. Coat a big nonstick pan with vegetable oil spray and place the corn bread pieces in a single layer in the pan. Cook over medium heat, flipping once, until the cheese becomes crispy, for about 2 to 3 minutes. Let the croutons cool down until they are crunchy, then break them into pieces.
3. In a big mixing bowl, mix together the barbecue sauce, olive oil, lemon juice, and honey; add salt and pepper to taste. Throw in the arugula, watercress, treviso, escarole, and shallot and mix well. Add the corn bread croutons and Parmesan shavings, gently mix, and then serve.

Summary:

• Calories: 930 kcal
• Fat: 39 g
• Protein: 42 g
• Carbs: 101 g
• Potassium: 402 mg
• Magnesium: 89 mg