Gluten-Free Garden Salad with Croutons
Elevate your salad game with this vibrant and nourishing Gluten-Free Garden Salad with Croutons! Bursting with fresh, colorful veggies like crisp romaine lettuce, juicy cherry tomatoes, and crunchy cucumbers, this salad is a celebration of wholesome ingredients. The homemade gluten-free croutons, seasoned with garlic powder and baked to golden perfection, add a delightful crunch to every bite. A zesty vinaigrette made with apple cider vinegar, Dijon mustard, and a touch of honey ties the flavors together beautifully for a satisfying, gluten-free delight. Perfect for a light lunch, side dish, or healthy dinner option, this recipe is quick to prep and equally appealing to gluten-free and veggie lovers alike.
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Recipe Information
Ingredients
- 2 slices Gluten-free bread
- 3 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Carrot
- 1 medium Red bell pepper
- 0.25 medium Red onion
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C).
Cut the gluten-free bread slices into small cubes, about 1-inch in size.
Place the bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil, coating them evenly.
Sprinkle garlic powder and 0.25 teaspoon of salt over the bread cubes, and toss well to combine.
Bake in the preheated oven for 8-10 minutes or until the croutons are golden brown and crispy. Set aside to cool.
Wash and chop the romaine lettuce into bite-sized pieces, then place into a large salad bowl.
Halve the cherry tomatoes, slice the cucumber and carrot, and thinly slice the red bell pepper and red onion. Add all to the salad bowl.
In a small mixing bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, honey, remaining 0.25 teaspoon of salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the salad and toss gently to coat the vegetables.
Top the salad with the cooled gluten-free croutons just before serving.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 27.7 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2336 mg | 50% | |
*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.
