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 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 on the outside and soft and flavorful on the inside. I like to make the garlic bread a little early to give it time to cool down, and then I cut it into 1-inch squares.

Garlic Bread Croutons for Mixed Green Salad

For the salad, we use a variety of mixed greens along with tomatoes, olives, cucumbers, red onions, and pepperoncini. It’s all tossed with a delicious red wine and Dijon mustard vinaigrette. Top with fresh garlic bread croutons for a salad that’s perfect for a dinner party or a weeknight meal.

Tips

  • Sometimes, I like to add iceberg lettuce to my green leaf salads for color and crunch. Even though it doesn’t have as much nutritional value as other types of lettuce, it does contain some vitamins and minerals.
  • If you make the dressing ahead of time, whisk it again before adding it to the salad. Start by pouring on a little less than what you think you’ll need. You can always add more, but you can’t take it away.
  • This makes a large salad, but it can easily be portioned for a smaller gathering. 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
  • 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

Directions

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.


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