Celebrity Chef Ryan Scott’s: Healthy Salad Recipe

Celebrity Chef Ryan Scott’s: Healthy Salad Recipe
Celebrity Chef Ryan Scott’s: Healthy Salad Recipe

Q: How can I make a healthy salad that will fill me up and not leave me feeling hungry?

A: Excellent question. Salads that are meals, should fill you up like any other meal. Skimpy salads will make you hungry in between meals. This weeks recipe is Panzanella Salad with Dijon Basil Vinaigrette, the perfect spring time salad recipe that is loaded with healthy nutrients to give your body energy. The arugula and chick peas in the salad are an excellent way to add some protein into your diet.  Arugula is also a good source of dietary fiber.  The cherry tomatoes will add a burst of freshness, while the vinaigrette adds some acidity that blends well with all the ingredients.  For variation, add sliced strawberries, or even grilled chicken slices.

Panzanella Salad with Dijon Basil Vinaigrette

Serves 3-4 people


1 cup halved Cherry Tomatoes

½ cup cooked Chick Peas, drained

1 cup cooked Sweet Yellow Corn

½ Red Onion, thinly sliced

¼ cup crumbled Feta

1 cup Warm Panzanella Bread Crumbs

1 cup Wild Arugula (or Spinach)

¼ cup Dijon Basil Vinaigrette, or dress to your liking

Salt, to taste

Pepper, to taste


In a medium-large bowl add tomatoes, chick peas, corn, onions, feta and toss with dressing. Let sit for 5 minutes so flavors can marry. Next, add warm croutons and arugula and season with salt and pepper.

Dijon Basil Vinaigrette


1 ½ tablespoon Lemon Juice

3 tablespoons Dijon Mustard

1 tablespoons Sherry Vinegar

1 tablespoon cold water

1 teaspoon Salt

1 cup Extra Virgin Olive Oil

1 cup Corn Oil

3 tablespoons minced Basil


In a medium bowl, whisk lemon juice, sherry vinegar, water and salt. Gradually mix in oils until you have obtained a creamy vinaigrette. Lastly fold in minced basil.

Panzanella Croutons


1 ½ cups day old Bread, cut into ½ inch cubes

1 ½ tablespoons Parmesan Cheese

1 ½ tablespoons Extra Virgin Olive Oil

1 tablespoon melted Butter

½ teaspoon Salt


Preheat oven to 300 degrees. In a large bowl, toss all ingredients together and transfer to a flat baking sheet. Bake for 15 minutes. Stir once or twice until the croutons are crisp and lightly colored. Serve hot and add to salad.

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