Since I love black-eyed peas and salads of all kinds, I was instantly drawn to this Cooking Light recipe, which blends Mediterranean and Southern U.S. ingredients. I have never made a bread salad, called panzanella in Italy, so I was interested to see how my gluten-free bread would work. One word: Yum.
This fresh bright arugula-apple salad was inspired by Nancy Hachisu’s Japanese Farm Food. Sweet and crunchy apple chunks and thin carrot ribbons balance out the peppery arugula. The walnut-miso dressing is rich and comforting.