Garden Salad with Croutons
Bright, fresh, and bursting with flavor, this Garden Salad with Croutons is the perfect combination of crisp seasonal vegetables and homemade golden croutons. Featuring a vibrant mix of romaine lettuce, cherry tomatoes, cucumber, red bell pepper, and shredded carrot, this salad captures the essence of a farmer's market. Handmade croutons infused with garlic add a delightful crunch, while a zesty lemon-olive oil dressing ties everything together beautifully. Finished with a sprinkle of Parmesan cheese for a touch of savory elegance, this salad is both refreshing and satisfying. Ready in just 30 minutes, it's ideal as a light lunch, a side dish for dinner, or a crowd-pleasing addition to any gathering. Discover why this quick, easy, and colorful recipe deserves a spot in your meal rotation today!
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 medium Red onion
- 1 medium Carrot
- 1 medium Red bell pepper
- 4 tablespoons Olive oil
- 2 cloves Garlic
- 2 cups Day-old French bread
- 0.25 cup Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Cut the romaine lettuce into bite-sized pieces, rinse under cold water, and dry thoroughly using a salad spinner or clean kitchen towel.
Slice the cherry tomatoes in half, and thinly slice the cucumber, red onion, and carrot. Dice the red bell pepper into small squares.
In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, carrot, and red bell pepper.
To make the croutons, cut the day-old French bread into 1-inch cubes.
In a small saucepan, heat 2 tablespoons of olive oil over medium heat and add minced garlic cloves. Sauté for about 1 minute until fragrant.
Drizzle the garlic-infused oil over the bread cubes, and toss them well to coat. Spread the coated bread cubes on a baking sheet.
Bake in the preheated oven for 8-10 minutes, or until the croutons are golden brown and crispy. Remove from oven and let cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss well to combine.
Top the salad with the cooled croutons and sprinkle with grated Parmesan cheese.
Serve immediately and enjoy your fresh garden salad with croutons.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4743 mg | 206% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 32.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4055 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
