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Nutrition Facts
Serving Size 255 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 570 mg 24%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 11 g
Vitamin A 35% Iron 8%
Vitamin C 45% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Pecorino Panzanella Salad

Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
4  People


Recipe makes 4 Servings

1 1/2 cup(s) Pecorino Romano, shredded
5 Oz arugula
1 Pt cherry tomatoes, sliced in half
1 cup(s) radishes, sliced thinly
4 gourmet baby cucumbers, sliced thinly on a bias
1/2 cup(s) green onions, chopped
2 Tbsp lemon juice
1 garlic clove, minced or zested
1/4 cup(s) extra virgin olive oil
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Preheat oven to 375ºF. Line a sheet pan with parchment paper.
On prepared pan, sprinkle Pecorino Romano in a single thin layer so it will melt evenly into one large sheet of cheese.
Bake 8 to 12 minutes or until cheese is nicely browned and melted. Allow to cool.
Meanwhile, combine arugula, tomatoes, radishes, cucumbers, and green onions in a serving bowl.
To make dressing, mix lemon juice with garlic and olive oil. Whisk to combine.
Pour over salad and toss everything together.
Once cheese sets and is crispy, break into pieces and toss into salad. Season to taste as needed and serve.


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