Ingredients
Homemade Croutons
- 6 ounce loaf of ciabatta bread cubed
- ¼ cup olive oil
Lemon Parmesan Vinaigrette
- ⅓ cup olive oil
- ½ cup freshly grated parmesan cheese
- 4 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon salt
Garden Salad
- 1 head butter lettuce chopped
- 1 cup cucumber thinly sliced & halved
- ½ cup red cherry tomatoes halved
- ½ cup yellow cherry tomatoes halved
- ½ small red onion thinly sliced
- ½ cup radishes thinly sliced
- ¼ cup sunflower seeds
Instructions
Homemade Croutons
- Preheat oven to 350℉.
- Arrange cubed bread in a single layer on a baking sheet. Brush lightly with olive oil, and place in the preheated oven for 5-8 minutes to dry out and brown. Toss half way through the cooking time. Remove from oven and set aside.
Lemon Parmesan Vinaigrette
- Add olive oil, parmesan, lemon juice, garlic, Italian seasoning, red pepper flakes, black pepper and salt to a food processor and blend until the ingredients are emulsified. (You can also shake in a jar or whisk in small bowl.)
Garden Salad
- Toss lettuce, tomatoes, cucumber, onion, radishes and sunflower seeds together. Pour dressing over salad. Toss again. Top with croutons and serve.
Video
Notes
- In order for your bread cubes to dry out properly when making croutons, make sure they are in a single layer on the baking sheet with room in between the cubes so the heat can circulate and moisture can escape.
- It really is important to finely grate your own Parmesan for the best salad dressing. The powdered stuff won't really combine with the other ingredients and will separate later.
- Let your guests dress their own salad for a longer lasting salad.
Nutrition
Calories: 336kcal | Carbohydrates: 19g | Protein: 8g | Fat: 26g | Sodium: 382mg | Sugar: 2g