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Parve
Easy
40 Minutes
Diets 
This is a winner—a healthy, fresh salad made with vegetables already prepared in the fridge from Shabbos.
1 bag arugula
leftover grilled or roasted vegetables from Shabbos, such as zucchini, peppers, mushrooms, sweet potato, at room temperature
sunflower seeds
homemade croutons (optional, see below)
1/3 cup Gefen Olive Oil
1 tablespoon Tuscanini Red Wine Vinegar
1 tablespoon sugar (or 1 packet sugar substitute)
1/8 teaspoon salt
dash of black pepper
leftover challah or sourdough
garlic powder
salt
Whisk all dressing ingredients together in a small container.
Place arugula in a salad bowl. Lay grilled vegetables on top. Sprinkle with sunflower seeds.
Drizzle dressing on top. Serve with homemade croutons, if desired.
Preheat oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
Cut leftover bread into 1-inch cubes (discard crust if using challah). Place on prepared cookie sheet and drizzle with olive oil, paprika, onion powder, garlic powder, and salt. Mix well.
Bake for about 10 minutes until crispy.
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Photography and Styling by Penina Spero
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