Salad with Mixed Greens and Garlic Bread Croutons recipe

Salad with Mixed Greens and Garlic Bread Croutons

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Our salad with mixed greens features rich, buttery croutons made from our own garlic bread recipe. We use a combination of olive oil and butter to minimize the amount of saturated fat. Unlike a traditional crouton, these are crispy and flavorful on the outside and soft on the inside.

A good salad can be one of the best parts of any meal, at least as far as I’m concerned, and I don’t think I’m alone in that opinion. Even if you subtract all the health benefits associated with a bowl of dark, leafy greens, their appearance on a table can make a meal look good. And almost as important as the salad, is a great dressing. So, for this salad, we wanted something that would enhance the other ingredients, like the olives and pepperoncini, and be robust enough to pull all the flavors together. This red wine and Dijon vinaigrette does just that.

Garlic Bread Croutons for Mixed Green Salad


  • I like to make the garlic bread a little early to give it time to cool down and then cut it into 1-inch squares.
  • This makes a large salad, but it can easily be portioned for a smaller gathering. Just use the amount of greens and other ingredients that you want. Store the extra dressing in the refrigerator. It will keep up to 3 days.

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Salad with Mixed Greens and Garlic Bread Croutons

  • Servings: Makes about 8 to 10 small side salads
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Dressing Ingredients

  • 3 tablespoons canola oil
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed dried oregano – Explore The Spice House | Shop Now
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher or coarse sea salt
  • Freshly ground black pepper, to taste

Salad Ingredients

  • Garlic bread, cut into about 1-inch squares (add whatever amount you like)
  • 6 cups romaine lettuce, torn or cut into bite-size pieces
  • 2 cups iceberg lettuce, torn or cut into bite-size pieces
  • 2 cups spring greens
  • 1 pint grape tomatoes
  • 1 small cucumber, peeled and cut into 3/4-inch cubes
  • 3/4 cup jumbo black olives, sliced
  • 1/4 cup thinly sliced red onions
  • 2 tablespoons sliced pepperoncini


Make your garlic bread ahead of time. Let it cool and then cut into about 1-inch squares. Set aside.

Rinse the lettuce leaves and pat dry with a clean towel or use a salad spinner to remove as much water as possible. This prevents any water droplets from diluting the dressing.

Whisk the dressing ingredients together in a small bowl or use a jar or container with a tight-fitting lid and shake well.

Place the salad ingredients in a large bowl and toss with the dressing just before serving. Add the croutons on top.

Note: To prevent overdressing the salad, add less of the vinaigrette initially. Toss, taste, and then add more if needed.

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