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Salad Recipes

Citrus Kale and Panzanella Salad


Tossed with herbs and vegetables, grilled bread and crunchy pita chips, this garden-fresh salad is the ideal side dish at backyard barbecues and get-togethers.

What You Need

  • Salad: 6 slices baguette, sliced 1-inch thick
  • 2 tbsp extra-virgin olive oil
  • 3 cups lightly packed bite-size pieces of kale leaves
  • 3 cups halved cherry tomatoes
  • 1/2 cup thinly sliced radishes
  • 1/4 cup lightly packed torn fresh basil leaves
  • 1 cup Stacy’s® Garden Veggie Medley Flavored Pita Chips
  • Citrus Vinaigrette: 1/4 cup IZZE® Sparkling Water, Mandarin Lime
  • 2 tbsp white wine vinegar
  • 1 small clove garlic, minced
  • 2 tsp Dijon mustard
  • 1/4 tsp each salt and pepper
  • 1/3 cup extra-virgin olive oil


  1. Salad: Preheat grill to medium-high heat. Brush both sides of baguette slices with oil; grill, turning once, for 3 to 4 minutes or until bread is golden brown and lightly charred. Let cool; tear into bite-size pieces.
  2. Citrus Vinaigrette: In large bowl, whisk together sparkling water beverage, vinegar, garlic, mustard, salt and pepper; whisk in oil until blended.
  3. Add kale, tomatoes, radishes, grilled bread pieces and half of the basil to bowl, tossing to coat. Let stand for 5 minutes. Garnish with pita chips and remaining basil.

If preferred, the baguette can be replaced with sourdough bread.

Cooking time (duration)

Prep: 20 min. Cook: 3 min.

Number of servings (yield)

6 servings




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