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Salads

The Santa Clause Tossed Salad with Rosemary Croutons (and Dressing on the Side)
Ingredients
3 cups (1 inch) bread cubes from a 1-lb. Taste of Inspirations Rosemary Olive Oil Boule
1/2 cup walnut halves
4 Tbsp. olive oil, divided
11/2 tsp. chopped fresh rosemary leaves or 1/2 tsp. dried
1/4 tsp. salt
2 tsp. Dijon mustard
1 tsp. honey
2 Tbsp. white wine or Champagne vinegar
1/2 tsp. freshly ground black pepper
3 Tbsp. grated Parmesan cheese
1 cup halved grape tomatoes
1 (5 oz.) pkg. herb salad or spring greens mix
1 star fruit (carambola), sliced
8 mushrooms, thinly sliced
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The Santa Clause Tossed Salad with Rosemary Croutons (and Dressing on the Side)

The Santa Clause Tossed Salad with Rosemary Croutons (and Dressing on the Side)

The Santa Clause Tossed Salad with Rosemary Croutons (and Dressing on the Side)
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:13 minutes
  • Cook Time:15 minutes
directions
1. Preheat oven to 350 degrees F. Place bread cubes and walnuts on a baking sheet. Drizzle with 1 Tbsp. of the olive oil, rosemary, and salt. Toss to combine and spread out on baking sheet. Bake until bread cubes are a light golden brown and walnuts are toasted, about 12 to 15 minutes. Let cool on baking sheet. Set aside.
2. Meanwhile, in a medium bowl, combine mustard, honey, vinegar, and pepper. Drizzle in remaining 3 Tbsp. olive oil while whisking constantly. Alternatively, combine these ingredients in a jar with a tight-fitting lid and shake well to blend. Add Parmesan and whisk or shake to combine. Transfer to a small serving container.
3. Add tomatoes and salad mix to a large bowl, along with croutons and nuts. Toss to combine, then add star fruit and mushrooms and toss gently. Serve salad with dressing on the side.
Source: Hannaford fresh Magazine, November - December 2014
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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