Mixed Salad with Parmesan Croutons
Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.
Yield
4 servingsPrep
5 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the parmesan croutons | |||
| 4 | slices |
whole wheat bread
sandwich bread, cut into 1/2-inch cubes |
|
| 2 | tablespoons | olive oil |
|
| 4 | tablespoons |
Parmesan cheese
plus extra for serving |
|
| ½ | teaspoon |
garlic powder
or as needed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the vinaigrette | |||
| 1 ½ | tablespoons | lemon juice |
|
| ½ | tablespoon | white wine vinegar |
|
| 3 | tablespoons | olive oil, extra-virgin |
|
| ½ | tablespoon |
honey
or sugar, or more or less to taste |
|
| ½ | tablespoon | dijon mustard |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the salad | |||
| 1 | pint |
cherry tomatoes
halved, 2 cups |
*
|
| 1 | each |
sweet red bell peppers
slice into 1/4-inch strips |
|
| ¼ | each |
red onion
hallved and thinly sliced |
|
| 1 | bunch |
romaine lettuce
torn |
*
|
Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, add bread cubes, olive oil, Parmesan cheese, garlic powder, salt and black pepper to taste.
Gently toss until well combined. Spread bread cubes onto a baking sheet in a single layer.
Bake for about 20 minutes, or until bread cubes become crunchy and golden-brown. Stir once half way through
Meanwhile add lemon juice, vinegar, oil, honey or sugar, mustard, salt and black pepper in a large bowl, and whisk until well blended.
Once croutons are ready, add cherry tomatoes, bell peppers, onions, and lettuce into large bowl with dressing.
Toss until well coated and mixed.
Top with croutons and sprinkle with more Parmesan on top.
Serve.
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