Salad With Herbed Croutons
|Corn muffin mix||8 1⁄2 Ounce (1 Package)|
|Snipped parsley||2 Tablespoon|
|Rosemary||1 Tablespoon, snipped|
|Cilantro||1 Tablespoon, snipped|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Romaine||6 Cup (96 tbs)|
|Arugula/Spinach||1 1⁄2 Cup (24 tbs)|
|Cilantro||1⁄3 Cup (5.33 tbs), snipped|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Bottled italian salad dressing||1⁄2 Cup (8 tbs)|
1. Prepare corn bread in an 8 x 8 x 2-inch baking pan according to package directions, adding the parsley, rosemary, and 1 tablespoon cilantro with the liquid ingredients. Cool in pan 10 minutes. Remove from pan; cool completely. Cut into 1-inch cubes. Toss cubes with melted butter and Parmesan; spread in a 15 x 10 x 1-inch baking pan. Bake, in a 300° oven about 25 minutes or till crisp, stirring twice. Turn onto a piece of foil; cool completely. Place half the croutons in a freezer container or bag and freeze for another time.
2. In a large salad bowl combine romaine, arugula or spinach, 1/4 cup cilantro, and green onions. Toss with remaining half of croutons and Italian dressing.