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Salad With Herbed Croutons

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Gourmet

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