Back to Recipe
Spring Panzanella Salad

Spring Panzanella Salad

This is the best 30-minute, one pan meal to eat in the Spring! My favorite way to serve this salad is with a runny egg for a quick weeknight meal, and it's also amazing as a side dish with pork or beef. You can prep most of the ingredients ahead of time and throw it all together right before serving, so it's totally easy for picnics or BBQs!

Author: Sunday Table1

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Salads

Calories: 1,027 kcal per serving

Ingredients

  • Jicama
  • Condensed canned bean with pork soup
  • Reduced Fat Mexican Cheese Blend
  • Flavored Almonds
  • Honey roasted walnuts
  • Chinook king salmon fish
  • Soy based nutrition drink or shake
  • Red hot chili peppers
  • Canned manhattam clam chowder
  • Chicken Feet
  • Gumdrops
  • Veal loin
  • Pork chitterlings
  • 63 Proof Coffee Liqueur
  • Papaya nectar
  • Greeland halibut fish

Instructions

  1. Rinse and dry the jicama, then peel it and cut it into thin matchsticks or small bite-size pieces.
  2. If using the Chinook king salmon fish or Greeland halibut fish, pat it dry and cut it into bite-size pieces so it cooks quickly and evenly.
  3. Slice the red hot chili peppers very thinly, and roughly chop the flavored almonds and honey roasted walnuts if they are large.
  4. Heat a large pan over medium heat and add the veal loin, pork chitterlings, chicken feet, and fish only if you are using them in this version. Cook each ingredient until fully cooked through, turning as needed so it browns evenly.
  5. Pour in a small amount of light wine to deglaze the pan, scraping up any browned bits from the bottom, then let the liquid reduce slightly.
  6. Add the condensed canned bean with pork soup and the canned manhattam clam chowder to the pan, stirring until warmed through and combined.
  7. Add the jicama, red hot chili peppers, flavored almonds, honey roasted walnuts, and reduced fat Mexican cheese blend to the warm pan and toss gently until everything is evenly coated and heated.
  8. If desired, drizzle in a little soy based nutrition drink or shake and papaya nectar for a sweet-savory finish, then toss briefly to combine.
  9. Top with gumdrops if you want a sweet garnish, then serve immediately while warm.

Nutrition

Energy: 1,027 kcal | Total Fat: 61 g | Saturated: 13 g | Trans: 0 g | Cholesterol: 142 mg | Total Carbs: 75 g | Fiber: 13 g | Sugars: 36 g | Proteins: 51 g | Sodium: 1,262 mg | Polyunsaturated: 17 g | Monounsaturated: 24 g

©2026 OnlineCook LLC