Croutons
What You'll Need:
Bread
Olive Oil
Garlic Powder
Onion Powder
Salt & Pepper
Heat oven to 400. Cut bread into chunks and spread out on a foil lined baking sheet. Spritz or brush them with olive oil. Sprinkle them with the garlic & onion powder, s & p. Toss to combine and bake until golden.
Note: I recommend older bread that's a bit too dry for sandwiches. I also like to mix it up with white, wheat, heals, rolls, pitas, whatever you have sitting around!
You will want to make extras because trust me you'll be snacking on them while you're cooking!
Dressing
What You'll Need:
1 container of Greek yogurt
1 tbsp. of lemon juice
Splash of Worcester sauce
1/3 cup reduced fat parmesan cheese
1 tbsp. dijon or brown mustard
1 or 2 garlic gloves minced (depending on preference)
2 tbsp. half and half (more if you prefer thinner dressing)
Salt & Pepper
Put all ingredients into bowl except parmesan and whisk to combine. Once combined add parmesan and stir until mixed. Voila your done!
Note: Feel free to add more or less of certain ingredients depending on your preference. For example I like more lemon.
Salad
What You'll Need:
Romaine lettuce chopped
Diced tomato
Croutons
Dressing
Parmesan cheese
Fresh ground pepper
In a large salad bowl toss lettuce with dressing. Add tomatoes and sprinkle on some parmesan and toss again. Add croutons and gently toss. Top with fresh ground pepper and garnish with lemon wedges if desired!
Notes: I like to wash and cut the lettuce first and let it sit in fridge wrapped in paper towel before I make dressing and croutons so it's nice and crisp when it's time to use.
You'll probably have extra dressing so it's great in a chicken caesar wrap the next day!
Serving
How pretty would it look in one of these bowls!
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| Alessi harmonic basket: Velocity |
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| Natural horn bowl: Jayson Home |
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| Umbra ensalada wood bowl: Velocity |
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