Name: Pesto White Bean Salad with Garlic Croutons (Vegetarian)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: SIGNATURE SELECTS White Beans; Reser's Fine Foods Basil Pesto Bow Tie Salad; Signature Farms Cherry Tomatoes, Red, Angel Sweet; BrightFresh Micro Arugula; Oppy Organic Meyer Lemons; David's Kosher Salt; Chicken of the Sea Tuna, Black Pepper, Cracked; Fresh Gourmet Croutons, Butter & Garlic; DeLallo Gourmet With Balsamic Vinegar Of Modena Glaze For Cheese; Oven Joy Bread, White, Enriched Sandwich; La Tourangelle Extra Virgin Olive Oil; Napoleon Co. Grille Garlic Cloves; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

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Preheat oven to 425 Degrees F.
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To make the croutons, cut stale bread into 1 inch cubes and add to a large baking sheet.

Using clean hands, toss bread with the olive oil, garlic, salt and pepper making sure they are well coated.

Bake for 12-15 minutes, shaking the pan halfway through, until golden on all sides. Set aside to cool.

In a small mixing bowl, toss white beans with pesto.

To serve:

Arrange arugula and tomatoes on a large platter and toss with lemon juice, salt and pepper.

Top with pesto white beans and garlic croutons.

Drizzle with balsamic glaze, if using, and serve.

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

Serves 6

10 mins prep

15 mins cook

25 mins total

What you need

Pesto White Bean Salad:

Garlic Croutons:

How to make

To serve:

Available coupons from Kat Can Cook