Easy Salad
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
white bread
dense and chewy |
|
| ⅓ | cup |
butter
melted |
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | head |
romaine lettuce
|
|
| ¼ | jar |
sauce
sandwich and salad sauce, with mayonnaise |
* |
| 4 | tablespoons |
salad dressing, vinaigrette
|
* |
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
white bread
dense and chewy |
|
| 79 | ml |
butter
melted |
|
| 5 | ml |
garlic powder
|
|
| 1 | head |
romaine lettuce
|
|
| 0.3 | jar |
sauce
sandwich and salad sauce, with mayonnaise |
* |
| 6E+1 | ml |
salad dressing, vinaigrette
|
* |
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
For the croutons, tear up the bread or cube it.
Combine the melted butter and garlic powder.
Pour over bread cubes and toss to cover.
Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350℉ (180℃) F, turning once.
Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly.
Tear into bite size pieces and place in large bowl.
Drizzle with dressing to taste, toss carefully, and serve garnished with parmesan cheese and croutons.
