Vietnamese Panzanella Salad

• Preheat oven to 400 degrees F.
• Cut bread into 1-inch cubes.
• Arrange bread cubes in single layer on large baking sheet. Sprinkle with olive oil and salt.
• Toast bread 3-4 minutes, then stir. Toast another 2-3 minutes or until golden. (Watch bread carefully to avoid burning.)
• Transfer bread cubes to large salad bowl. 
• Add cabbage, spinach, edamame, cucumber, bell pepper, tomatoes, mint and cilantro.
• Make the Sweet & Salty Dressing: In small bowl, combine warm water and sugar; stir until sugar dissolves. Whisk in olive oil, fish sauce, lime juice and minced chile. Drizzle over salad and toss to mix well.
• Top salad with peanuts.

For Those Following a Low FODMAP Diet: The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Program. A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms.

*Monash University Low FODMAP Certified trademarks used under licence in the United States by Dr Schär. One serving of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be followed under supervision from a healthcare professional.