Panzanella

• 1/4 cup Land O Lakes Butter with Olive Oil
• 1 tablespoon chopped fresh garlic
• 4 (1/2- to 3/4-inch) slices Italian or Vienna bread
• 1 (10-ounce) package romaine salad greens
• 2 cups small broccoli florets
• 1 1/2 cups halved cherry tomatoes
• 4 ounces (1 cup) mozzarella cheese, cubed 1/2-inch
• 1/4 cup pitted ripe olives
• 2/3 cup Italian salad dressing

1. Heat broiler.
2. Combine Butter with Olive Oil and garlic in bowl.
3. Spread mixture over both sides of bread slices.
4. Place onto broiler pan.
5. Broil 4 to 6 inches from heat, turning once, 3-5 minutes or until lightly toasted.
6. Cut into 1-inch pieces.
7. Place romaine salad greens in salad bowl.
8. Add broccoli, tomatoes, cheese and olives; toss lightly.
9. Add salad dressing; toss until well coated.
10. Add prepared bread cubes; toss lightly.

butter, fresh garlic, italian, salad greens, broccoli florets, tomatoes, mozzarella cheese, olives, italian salad dressing

Taken from www.landolakes.com/recipe/819/panzanella (may not work)