Rustic Panzanella Salad

Ingredients

1. 1 loaf (16 oz.) Italian bread
2. 2/3 c. extra-virgin olive oil, divided
3. 1 tsp. garlic salt, divided
4. 1 tsp. coars ground black pepper, divided
5. 1/4 c. red-wine vinegar
6. 1 T. country-style Dijon-style mustard
7. 6 cups baby spinach leaves
8. 1 can (19 oz.) fava beans, rinsed and drained
9. 8 oz. cherry tomatoes
10. 2 stalks celery, chopped
11. 1 medium cucumber, peeled, seeded and chopped
12. 1/2 medium red onion, sliced1/4 cup chopped fresh mint leaves
13. 1/2 cup shredded Parmesan cheese

Directions

1. Preheat oven to 375.
2. Cut bread into 1-inch cubes and put in large bowl.
3. Combine 3 T. oil, 1/2 tsp. garlic salt and 1/2 tsp. pepper in a small bowl and mix well.
4. Drizzle oil mixture over bread cubes and toss to coat.
5. Spread the coated bread cubes in a single layer on an ungreased baking sheet.
6. Bake until the bread is lightly toasted and golden, about 9-15 mins.
7. Combine the remaining oil, garlic salt and pepper, the vinegar and mustard in a small bowl. Mix well.
8. Place the bread cubes, spinach, beans, tomatoes, celery, cucumbers, onion and mint in a large serving bowl.
9. Add the dressing and toss to coat.
10. Let stand for 30 minutes.
11. Sprinkle with Parmesan and serve.