Bonnies Rye Croutons For Salad And Soups Recipes
RYE CROUTONS RECIPE
Steps:
- Gather the ingredients.
- Heat oven to 350 F. In a large skillet, heat oil with garlic over medium heat. Add bread cubes and sauté, turning frequently, until bread is well-browned on all sides, about 3 minutes.
- Discard garlic and transfer bread cubes to a baking sheet and toast until cubes are dried through, about 5 minutes. Store in an airtight container for several weeks.
Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 64 mg, Sugar 0 g, Fat 4 g, ServingSize 6 servings, UnsaturatedFat 0 g
SALAD CROUTONS
"Homemade croutons are a delight to serve with your favorite mixed green salad-or as a crunchy snack," suggests Fayne Lutz of Taos, New Mexico. Her well-seasoned salad toppers will set you back a mere 4 cents per serving!
Provided by Taste of Home
Time 25m
Yield 6 (2-tablespoon) servings.
Number Of Ingredients 4
Steps:
- Pour the oil into an 8-in. square baking pan; add garlic. Bake at 325° until garlic is lightly browned, about 3-4 minutes. Add bread and onion salt; stir to coat. Bake 10-12 minutes longer or until the bread is lightly browned, stirring frequently. Store in an airtight container.
Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HAM AND CHEESE SALAD WITH RYE BREAD CROUTONS
This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.
Provided by LifeIsGood
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool.
- In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately.
- Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.
Nutrition Facts : Calories 624.5, Fat 42.2, SaturatedFat 13.7, Cholesterol 125, Sodium 2463.7, Carbohydrate 18.7, Fiber 2.7, Sugar 2, Protein 42.5
SALAD CROUTONS
I came up with these croutons because all I could ever find in the store were ones that tasted stale and threatened to break a tooth. We love the blend of the slightly sweet of the bread with the garlic. We've been known to just grab a handful for munching ! They're also great tossed on top of a cup of soup!
Provided by Echo0502
Categories < 30 Mins
Time 25m
Yield 8 cups/approx.
Number Of Ingredients 4
Steps:
- Pre heat oven to 350.
- Cube bread into bite sized pieces.
- Place into a 9x13 cake pan.
- Spritz with oil.
- Sprinkle garlic powder and Lawry's over the croutons and toss well.
- Place into oven and bake for 10 minutes. Remove from oven, toss, spritz again and sprinkle with more garlic powder and salt if desired.
- Return to oven. Bake for another 10 minutes or until croutons are 'dried' and browned. Remove from oven and allow to cool.
- Store in an air tight container or large Zip style bag.
Nutrition Facts :
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