Green Salad With Croutons Recipes

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FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS



Family Favorite Salad with Homemade Ranch Dressing and Croutons image

Provided by Guy Fieri

Categories     side-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 26

1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces
1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces
3/4 cup Ranch Dressing, recipe follows
1 cup Croutons, recipe follows
1 pint cherry or grape tomatoes, cut in 1/2
2 ripe avocados, halved, pitted and flesh diced
2 pieces bacon, cooked until crisp and crumbled
1/3 cup sour cream
1/2 cup mayonnaise
1 cup buttermilk
3 tablespoons freshly chopped chives
2 tablespoons freshly chopped Italian parsley leaves
1/2 teaspoon dried dill
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 tablespoon white vinegar
1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste)
1/2 teaspoon salt, plus more for sprinkling
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 teaspoons dried parsley
1 teaspoon dried basil
2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste)
1/3 cup extra-virgin olive oil
4 cups cubed stale Italian bread, cut into 3/4-inch cubes

Steps:

  • In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
  • In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
  • Preheat the oven to 325 degrees F.
  • In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

GREEN SALAD WITH CROUTONS



Green Salad With Croutons image

Provided by Jacques Pepin

Categories     easy, quick, salads and dressings

Time 20m

Number Of Ingredients 9

2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
1 tablespoon virgin olive oil or peanut oil
1 tablespoon Dijon-style mustard
1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon red wine vinegar
4 tablespoons virgin olive, canola or peanut oil
1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)

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.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams

CITRUS AND GREENS SALAD WITH WONTON CROUTONS



Citrus and Greens Salad with Wonton Croutons image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 navel orange
1 pink grapefruit
1 tablespoon Chinese hot mustard
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons (40 grams) extra-virgin olive oil
5 ounces (140 grams) baby kale
1 small red onion, thinly sliced
1 tablespoon toasted white sesame seeds
Fried Wonton Croutons, recipe follows
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
1 tablespoon (42 grams) honey
Kosher salt and freshly ground black pepper
12 wonton wrappers

Steps:

  • Grate a teaspoon of zest from the orange and set aside in a small bowl.
  • To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
  • To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
  • Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
  • Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
  • To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.

GREENS WITH HOMEMADE CROUTONS



Greens with Homemade Croutons image

A lively salad of fresh greens gets a flavorful boost from homemade croutons baked with tarragon, thyme and basil. - Ann Bush, Colorado City, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 19

5 slices day-old French bread (1/2 inch thick), cubed
1/4 cup unsalted butter, melted
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh thyme
1 teaspoon minced fresh basil
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
DRESSING:
3 tablespoons canola oil
2 tablespoons lime juice
2 teaspoons sugar
1/4 teaspoon salt
Dash celery salt
SALAD:
2 cups spring mix salad greens
2 cups torn romaine or fresh baby spinach
1/2 small cucumber, thinly sliced
1 cup cherry tomatoes, halved
1 green onion, thinly sliced

Steps:

  • Preheat oven to 325°. Place bread cubes in a bowl. Drizzle with butter; toss lightly. Sprinkle with seasonings; toss to combine. Arrange in a single layer on an ungreased baking sheet. Bake 14-18 minutes or until golden brown, turning occasionally. , Meanwhile, in a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients. Just before serving, drizzle with dressing; toss to coat. Top with croutons.

Nutrition Facts : Calories 265 calories, Fat 23g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 386mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

SALAD CROUTONS



Salad Croutons image

"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

1 tablespoon olive oil
1 garlic clove, minced
1 cup cubed day-old bread
Pinch onion salt

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.

MUSTARD GREENS SALAD WITH ANCHOVY CROUTONS



Mustard Greens Salad with Anchovy Croutons image

Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 7

1/4 cup plus 3 tablespoons extra-virgin olive oil
3 oil-packed anchovies, chopped
2 garlic cloves, minced
4 slices (1/4-inch-thick) rustic bread, each sliced into 3 or 4 strips
6 cups mustard greens, stems removed, torn into 2-inch pieces
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook anchovies and garlic until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.
  • Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.
  • Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving.

MIXED GREEN SALAD WITH WARM CREAM CHEESE 'CROUTONS'



Mixed Green Salad with Warm Cream Cheese 'Croutons' image

Bread cubed cream cheese in garlicky, herby bread crumbs for this unique Mixed Green Salad with Warm Cream Cheese 'Croutons.' Toss the cream cheese 'croutons' with salad greens, Granny Smith apple, pomegranate seeds and Balsamic vinaigrette dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1/4 cup panko bread crumbs
2 tsp. chopped fresh thyme
1 clove garlic, minced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds
1/2 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

  • Combine first 3 ingredients in shallow dish. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture. Place on waxed paper-covered plate.
  • Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add cream cheese cubes, a few at a time; cook 3 min. or until evenly browned, turning frequently.
  • Combine remaining ingredients in large bowl; top with toasted cream cheese cubes.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PASSOVER MIXED GREEN SALAD WITH CREAM CHEESE "CROUTONS"



Passover Mixed Green Salad with Cream Cheese

Discover how easy is it to make your own croutons for this flavorful apple pomegranate salad made with mixed salad greens. You're sure to love the flavors in this Passover Mixed Green Salad with Cream Cheese "Croutons."

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

1/4 cup kosher for Passover panko bread crumbs
2 tsp. chopped fresh thyme
1 clove garlic, minced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn mixed salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds
1/4 cup balsamic vinegar
3 Tbsp. olive oil
1 Tbsp. honey

Steps:

  • Combine first 3 ingredients in medium bowl. Add cream cheese in small batches, tossing lightly after each batch until cream cheese cubes are evenly coated with bread crumb mixture.
  • Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add a few cream cheese cubes; cook 3 min. or until evenly browned, turning frequently. Transfer to plate. Repeat with remaining cheese cubes.
  • Toss salad greens with remaining ingredients in large bowl; top with cream cheese cubes.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 9 g, Protein 4 g

GREEN GARLIC CAESAR SALAD WITH ANCHOVY CROUTONS



Green Garlic Caesar Salad With Anchovy Croutons image

Provided by Melissa Clark

Categories     dinner, weekday, salads and dressings

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 12

1/2 cup olive oil
7 anchovy fillets, finely chopped
1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped
3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)
1/8 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
2 large eggs
2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)
3/4 cup Parmesan cheese, grated

Steps:

  • Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
  • Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
  • Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
  • Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 801 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN BEAN CAESAR SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY



Green Bean Caesar Salad With Zesty Torn Croutons Recipe by Tasty image

Here's what you need: Simple Truth™Artisan Baguette, Simple Truth™ Organic Lemon, Simple Truth™ Organic Ground Garlic Powder, kosher salt, Simple Truth™ Organic Filtered Extra Virgin Olive Oil, kosher salt, Simple Truth™ Organic Green Beans, Simple Truth™ Plant-Based Caesar Dressing, Simple Truth™ Organic Raw Pumpkin Seeds, freshly ground black pepper, Simple Truth™ Organic Aged Parmesan Cheese

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 Simple Truth™Artisan Baguette
1 Simple Truth™ Organic Lemon, 1/2 teaspoon reserved for garnish, zested
¼ teaspoon Simple Truth™ Organic Ground Garlic Powder
¼ teaspoon kosher salt
1 ½ tablespoons Simple Truth™ Organic Filtered Extra Virgin Olive Oil
1 tablespoon kosher salt
1 lb Simple Truth™ Organic Green Beans, ends trimmed
½ cup Simple Truth™ Plant-Based Caesar Dressing
1 tablespoon Simple Truth™ Organic Raw Pumpkin Seeds
½ teaspoon freshly ground black pepper
2 tablespoons Simple Truth™ Organic Aged Parmesan Cheese

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!

RAW MUSTARD GREENS SALAD WITH GRUYèRE AND ANCHOVY CROUTONS



Raw Mustard Greens Salad with Gruyère and Anchovy Croutons image

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 8

5 anchovy fillets, finely chopped
3 garlic cloves, pressed
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubes crustless country bread
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
Nonstick vegetable oil spray
1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
5 teaspoons (or more) fresh lemon juice

Steps:

  • Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.
  • Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
  • Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

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Croutons. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large ovenproof skillet over medium heat, melt the butter with the garam masala until the butter starts to foam. Add the diced bread and cook for 5 minutes, stirring constantly, until the pieces start to brown. Season with salt.
From ricardocuisine.com


GARDEN SALAD WITH HOMEMADE CROUTONS - EASY RECIPES, PRINTABLES, …
2022-03-18 For Salad. 6 Cups Salad Greens and herbs (Romaine, Iceberg, Leaf Lettuce, parsley) chopped into bite-sized pieces. 3 radishes, thinly sliced and halved
From confessionsofparenting.com


CAMERON DIAZ'S FALL GREEN SALAD AND HOMEMADE CROUTONS RECIPE …
2020-10-23 Directions. Chop up a clove of garlic and let it soak in a small bowl of red wine vinegar. Set aside. Strip the kale leaves from the stems and tear them into bite-sized pieces before placing them ...
From popsugar.com


GREEN SALAD FOR CROWD - THERESCIPES.INFO
The Best Green Salad For A Crowd Recipes on Yummly | Pear And Field Green Salad With Pomegranate Vinaigrette, Green Salad With Persimmon, Prosciutto And Walnuts, Autumn Apple, Ham And Goat Cheese Salad See more result ›› See also : Best Green Salad Recipes Potluck , Summer Green Salads For Crowd 95. Visit site . Share this result ×. 10 Best Green Salad For …
From therecipes.info


MIXED GREEN SALAD WITH WARM CREAM CHEESE "CROUTONS"
2016-03-22 1. Combine first 3 ingredients in shallow dish. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture. Place on waxed paper-covered plate. 2. Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add cream cheese cubes, a few at a time; cook 3 min. or until evenly browned, turning frequently.
From jamiegeller.com


TASTY TUESDAY RECIPE-MIXED GREEN SALAD W/ WARM GOAT CHEESE …
2016-07-05 To make croutons, divide goat cheese into four 2-oz. portions. Press each 2-oz piece of goat cheese between 2 sheets of wax paper until they are about ½” thick. Remove the top layer of wax to finish shaping the cheese into uniform round disks with your hands. Replace wax paper and place in the refrigerator for about 30 minutes or until the ...
From lovepeaceandtinyfeet.com


GREEN SALAD WITH POACHED EGG AND CROUTONS RECIPE | EAT SMARTER …
The Green Salad with Poached Egg and Croutons recipe out of our category Poached Egg! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


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Top Asked Questions

What do you put in a green salad?
An Easy Green Salad with mixed greens, tomatoes, cucumber, red onion, Parmesan, croutons, and a quick balsamic vinaigrette. This simple salad recipe is the perfect side dish to pair with any main meal. In a large bowl, combine lettuce, tomatoes, cucumber, red onion, Parmesan cheese, and croutons.
Do you have to add croutons to salad?
Homemade Croutons-I LOVE adding my homemade croutons to this salad. If you don’t have time or need the salad to be gluten-free, you don’t have to add them, but I highly recommend them! You can make them in advance, they will keep in an airtight container for up to one week.
What is your go to salad recipe?
Easy Green Salad with mixed greens, tomatoes, cucumber, red onion, Parmesan cheese, croutons, and a quick balsamic vinaigrette. This simple salad recipe is the perfect side dish for any meal. I try to eat a salad with all of my dinners, no matter what is on the menu. My go to salad is this Easy Green Salad.
How do you make lettuce salad at home?
Spread the bread cubes out on a rimmed baking sheet and sprinkle lightly with the garlic powder and some kosher salt. Bake for about 12 to 15 minutes, turning every 5 minutes or just until browned. Gather the ingredients. In a large bowl, combine the romaine lettuce, mixed greens, tomatoes, radishes, onion, and carrot.

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