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Mixed Salad with Parmesan Croutons

Mixed Salad with Parmesan Croutons Mixed Salad with Parmesan Croutons 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.













Low Cholesterol, Trans-fat Free, Good source of fiber


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


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.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 25965% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 233mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 19% Vitamin C 69%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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