Salad with Mixed Greens and Garlic Bread Croutons Recipe.

Salad with Mixed Greens and Garlic Bread Croutons

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Topped with our garlic bread croutons, this salad is big enough to feed a large crowd, but it can easily be portioned for a smaller gathering. With mixed greens, romaine and iceberg lettuce, tomatoes, olives and pepperoncini, this salad has a little bit of everything.


  • If you make your dressing ahead of time, whisk it again before adding it to the salad. Pour on less than what you think you’ll need. Toss the salad and then taste it. You can always add more dressing, but if you put on too much, it gets soggy.
  • If you’re making a smaller salad, just keep the extra dressing in the refrigerator. It will last 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
  • 2 cups iceberg lettuce
  • 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.

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