Hands On:

25 minutes

Total Time:

35 minutes

Serves:

Ingredients

¼ (20-oz.) Hy-Vee Bakery Italian Bread loaf, cut into 3/4-inch cubes
3 tbsp Gustare Vita olive oil
1 (1-lb.) pkg. lemon & garden herb creamer potatoes with seasoning
1 (12-oz.) pkg. trimmed fresh green beans
1 (15-oz.) can Hy-Vee butter beans
Tuscan house Italian salad dressing
1 small head butterhead lettuce, chopped
4 Hy-Vee Short Cuts hard-boiled eggs, halved
1 lb salmon, cooked and flaked
Hy-Vee coarse-ground black pepper, for garnish
Hy-Vee pine nuts, for garnish
Fresh basil, for garnish

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Preparation

Preheat oven to 375°. Line a large rimmed baking pan with parchment paper. Arrange bread cubes on prepared baking sheet and drizzle with olive oil. Bake 15 to 18 minutes or until toasted, stirring halfway through; cool.

For potatoes, peel back plastic film and remove seasoning pack. Position film to close and place tray in microwave. Cook on HIGH for 5 minutes. Let rest 2 to 4 minutes in the tray; remove plastic film and stir in seasoning pack. Add 2 tablespoons of butter or oil, if desired. Set aside. For green beans, place bag in microwave and cook on HIGH for 5 minutes. Cut beans in half.

Combine green beans, potatoes, toasted bread, butter beans, and ½ cup Tuscan house Italian salad dressing in a large bowl. Toss to combine.

Line 4 serving plates with chopped butterhead lettuce. Top with potato mixture, hard-boiled eggs, and cooked salmon. Garnish with coarse-ground black pepper, Hy-Vee pine nuts, and fresh basil, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		590
% Daily Value*
Total Fat: 31g		40%
	Saturated Fat: 7g
	Trans Fat: 0g
Cholesterol: 250mg		83%
Sodium: 480mg		21%
Total Carbohydrate: 42g		15%
	Dietary Fiber: 3g	11%
	Sugars: 7g	14%
Protein: 37g		74%