This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings.

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

Delicious and quick

Submitted by ANDREANESSLY

Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. I'll share a secret with you: This salad was invented when times were tough, as a way to use up stale bread.

Essentially, you make a salad--traditionally with plenty of fresh tomatoes--toss it with a vinaigrette, then add cubed stale or toasted bread just before serving.

You can toast up a day-old baguette or fresh bread, depending on what you have in the kitchen.

The bread soaks up all the delicious juice from the tomatoes and the tangy vinaigrette. The rest of the summer-fresh vegetables add crunch and freshness.

NOTE: If you're watching your sodium intake, reduce the amount of feta or omit it.

TIP: Rub a garlic clove on the bread after toasting for instant, healthier croutons.

Love using this as a salad dressing on a cabbage coleslaw. Just shred up 3 to 4 cups of cabbage and a large carrot, then pour salad dressing over and mix well. You can also use a precut package of cabbage slaw or broccoli slaw.

This would also be good with romaine salad greens, red peppers, onions, tomatoes, mushrooms, sprouts, and shredded carrots.

Submitted by TRAVELNISTA

Submitted by TRAVELNISTA