TOMATO AND GARLIC CROUTON SALAD
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.
CROUTON SALAD
Provided by Giada De Laurentiis
Categories side-dish
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.
CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS
Provided by Wolfgang Puck
Categories Salad Garlic Leafy Green Olive Oscars Lunch Parmesan Fall Winter Lettuce Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F.
- 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
- 3. 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.
- 4. 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.
- 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.
CRISPY CROUTON SALAD
Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SPICY CROUTONS
Came up with these when serving my Recipe #28211 this weekend. Yum! Would be great over salad as well.
Provided by Lisa Pizza
Categories Spicy
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!
Nutrition Facts : Calories 294.3, Fat 19.6, SaturatedFat 2.8, Sodium 348.6, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 3.9
ZESTY PARMESAN CROUTONS
Don't toss that day-old bread! Instead give it a more economical toss-with Parmesan and Italian dressing-and make these Zesty Croutons.
Provided by My Food and Family
Categories Recipes
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.
Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 1 g
GREEN SALAD WITH CROUTONS
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
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.
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
GAZPACHO SALAD WITH CROUTONS
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
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.
GREEN BEAN CAESAR SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY
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
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!
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