Summertime Panzanella

Ingredient ULF # Portion
Revol Romaine Crunch 133982 1 oz.
Driscoll Blueberries 111005 2 oz.
Ace Bakery Rosemary 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.
Tri-Color Grape Tomato 121269 2 oz.
Capitol City Red Onion, julienne cut 138602 1/2 oz.
Hidden Valley Balsamic & Shallot Vinaigrette 274343 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.