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Panera Bread Company Fandango Salad



  • 2 tablespoons walnuts, chopped
  • 3 cups field greens, loosely packed
  • 1 cup romaine lettuce, torn into bit-size pieces, loosely packed
  • 1/2 cup Panera Bread Raspberry Vinaigrette
  • 2 tablespoons Gorgonzola cheese, crumbled
  • 8-10 slices Mandarin Orange Panera Bread

Raspberry Vinaigrette

  • 1/4 cup raspberry vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons raspberry jam
  • 2 teaspoons shallot, minced
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup extra-virgin olive oil


  1. Heat the oven to 350 degrees F.
  2. Salad: Arrange the walnuts in a single layer on a sheet pan. Toast for 5 minutes, toss nuts, then toast for an additional 5 minutes or until golden. Remove from pan to cool.
  3. In a medium mixing bowl, toss field greens, romaine and vinaigrette until well combined. Place the mixture on a serving plate. Top with the cheese, walnuts and orange slices and serve.
  4. Raspberry Vinaigrette: Combine all ingredients except oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the olive oil while whisking to form an emulsion.

Serves 1

Source: Panera Bread Company

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