Time 35m Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes. Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool. In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside. In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
Time 20m Yield 2 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool. In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately. *Cook’s Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.
Yield Makes 2 to 4 servings Number Of Ingredients 12 Steps:
- Preheat the oven to 350°F.
- Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
- Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
- Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
- Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.
Time 20m Yield 8 servings. Number Of Ingredients 10 Steps:
Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Rough cut bread into 1/2-inch cubes. Place in large bowl. Whisk garlic, oil, Tabasco, salt and pepper in small bowl. Let stand 10-15 minutes. Heat oven to 450°F. Pour oil mixture over bread and toss to thoroughly coat. Spread evenly on cookie sheet. Bake for 7-10 minutes. Toss to turn cubes. Bake an additional 7-10 minutes, or until golden brown and crispy. These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211). Enjoy!
Time 20m Yield 8 servings, about 1/4 cup each Number Of Ingredients 3 Steps:
Heat oven to 400°F. Toss bread cubes with dressing; spread onto baking sheet. Bake 5 min., stirring after 3 min. Sprinkle with cheese. Bake an additional 6 min. or until evenly browned, stirring frequently.
Time 20m Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees. Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned. In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil. To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.
Time 25m Number Of Ingredients 10 Steps:
Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper. Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.
More about “zesty crouton salad recipes”
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. Tear the baguette into ½-inch pieces. You should have about 2 cups. Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat. Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15-20 minutes, or until dried and starting to turn golden brown. While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water. Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4-6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry. Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved ½ teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese. Enjoy!
