Summertime Panzanella

Ingredient ULF # Portion
Revol Romaine Crunch 133982 1 oz.
Driscoll Blueberries 111005 2 oz.
Ace Bakery Focaccia, cut into 1" cubes 730108 1 cup
Capitol City Avocado, medium dice 114504 1/2 each
ProAct Green Peas, cut in half 129536 1/2 cup
ProAct Cucumber, 1/2 coin bias cut 128208 2 oz.
Bix Tri-Color Grape Tomato 1212693 oz. 2 oz.
Capitol City Red Onion, julienne cut 138602 1/2 oz.
Marie's White Balsamic & Shallot Vinaigrette 274339 3 oz.

Cut focaccia into cubes and toast in oven until just beginning to brown. Remove from the oven and set aside.

In mixing bowl, combine lettuce, avocado, peas, cucumber, focaccia, grape tomatoes, and onions.

Add dressing and mix so all ingredients are coated evenly. Place in serving bowl and top with blueberries.