Chia Panzanella Salad

This delicious salad recipe has only a small amount of chia, but this tiny amount is all you really need to pack a big health-helper punch!

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If you’re an avid Dr. Oz Show viewer, you already know all of the fabulous benefits of chia. One benefit of chia you may not know is its ability to help manage insulin resistance (a great way to keep you strong this winter). A 2009 study found that consumption of chia seed actually helped to maintain normal lipid and glucose levels.

This salad recipe has only a small amount of chia, but it's all you need to pack a big health-helper punch! What’s another component to keep you strong? It’s that pungent delicious superfood – garlic! Garlic has been found to help fight against components linked to the common cold.

Makes 10 Servings (Serving Size: 1 cup)

Ingredients

  • 4 cups 100% whole grain bread
  • 3 tbsp red wine vinegar
  • 1 tbsp white grape juice
  • 1 tsp chia seed
  • 1 tsp fresh garlic, finely minced
  • 1/2 tsp Dijon or whole grain mustard
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 5 cups ripe tomatoes
  • 1 1/2 cups cucumber,unpeeled and seede
  • 1/2 cup red onion, thinly sliced
  • 3 cups arugula, firmly packed
  • 1 1/4 cups basil leaves

Directions

Preheat oven to 350°F.

On a large nonstick baking sheet, place cubed bread and bake until the croutons are crisp and lightly colored, about 10 minutes. While bread is in the oven, make the vinaigrette in a large mixing bowl by whisking together vinegar, grape juice, chia seed, garlic, mustard, olive oil and salt and pepper; set aside.

Remove croutons from the oven and let cool. Add tomatoes, cucumber and red onion to the vinaigrette and mix well. Add arugula, basil and croutons; toss until well mixed and serve.