Vegetable salad with croutons recipe

Light and fresh salad with original dressing. Cooked in 15 minutes and will be a great addition to any main dish.

CategoryCuisineCooking MethodTags, , , , , DifficultyBeginner
Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
Ingredients:
For the Croutons
 1 baguette, preferably a day old, sliced thin
 2 tbsp extra-virgin olive oil
 ¼ tsp basil or dill
 ¼ tsp garlic powder
 sea salt, to taste
For the Salad
 3 cups romaine lettuce leaves, torn
 3 cups mixed greens, torn
 1 cup cherry tomatoes, halved or sliced (or 2 medium tomatoes, diced)
For the Dressing
 3 tbsp extra-virgin olive oil
 3 tbsp freshly juiced lemon juice
 1 ½ tsp sugar
 sea salt (to taste)
 Black pepper (to taste)
Methods:
Make the croutons:
1

Heat the oven to 375F.

2

Cut the baguette into 1-inch cubes and put in a bowl.

3

Drizzle with extra-virgin olive oil and sprinkle with the basil or dill.
Spread the baguette cubes out on a rimmed baking sheet and sprinkle lightly with the garlic powder and some sea salt.

4

Bake for about 12 to 15 minutes, turning every 5 minutes or just until browned.

Make the Salad
5

In a large bowl, combine the romaine lettuce, mixed greens, tomatoes.

6

Cover and refrigerate until serving time.

Make the Dressing
7

Combine the extra virgin olive oil, lemon juice and sugar.
Shake to blend.

8

Taste and add salt and freshly ground black pepper, as needed. Keep refrigerated until serving time.

9

To serve the salad, toss with dressing and top with croutons.

Ingredients

For the Croutons
 1 baguette, preferably a day old, sliced thin
 2 tbsp extra-virgin olive oil
 ¼ tsp basil or dill
 ¼ tsp garlic powder
 sea salt, to taste
For the Salad
 3 cups romaine lettuce leaves, torn
 3 cups mixed greens, torn
 1 cup cherry tomatoes, halved or sliced (or 2 medium tomatoes, diced)
For the Dressing
 3 tbsp extra-virgin olive oil
 3 tbsp freshly juiced lemon juice
 1 ½ tsp sugar
 sea salt (to taste)
 Black pepper (to taste)

Directions

Make the croutons:
1

Heat the oven to 375F.

2

Cut the baguette into 1-inch cubes and put in a bowl.

3

Drizzle with extra-virgin olive oil and sprinkle with the basil or dill.
Spread the baguette cubes out on a rimmed baking sheet and sprinkle lightly with the garlic powder and some sea salt.

4

Bake for about 12 to 15 minutes, turning every 5 minutes or just until browned.

Make the Salad
5

In a large bowl, combine the romaine lettuce, mixed greens, tomatoes.

6

Cover and refrigerate until serving time.

Make the Dressing
7

Combine the extra virgin olive oil, lemon juice and sugar.
Shake to blend.

8

Taste and add salt and freshly ground black pepper, as needed. Keep refrigerated until serving time.

9

To serve the salad, toss with dressing and top with croutons.

Vegetable salad with croutons recipe
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