by Caitlin Saniga
For the croutons:
- 2 teaspoons olive oil
- 1/8 teaspoon onion powder (Try adding just a few dashes.)
- 1/8 teaspoon garlic powder (A few dashes works here, too.)
- salt and pepper
- 1 savory bagel (Plain, cheese, jalapeno, onion, or another flavor that would make a good crouton. Stale works, too.)
For the dressing:
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian dressing
- salt and pepper
For the salad:
- 4 cups loosely packed spinach
- 10 grape tomatoes, halved, or 1 Roma tomato chopped into pieces
- 4 strips of bacon, cooked to a crisp, broken into bits
- 1/2 cup cheddar cheese
To make the croutons, start by preheating the oven to 350 degrees. In a medium bowl, whisk together 2 teaspoons olive oil, onion powder, garlic powder and dashes of salt and pepper. Cut the bagel into bite-size cubes, anywhere from 1 inch to 1/2 inch thick. Put the bagel pieces in the bowl of oil and toss to coat. Spread bagel pieces over an ungreased baking sheet and place in the oven. Cook 8-10 minutes, or until bagel pieces turn golden.
To make the dressing, whisk together 1/3 cup olive oil, Dijon, Italian dressing and dashes of salt and pepper.
To assemble the salad, toss spinach, tomatoes, bacon bits, cheddar cheese, croutons and dressing, and divide between two bowls.
Makes 2 salads.
Yum! Gorgeous salad. Love the bagel crouton idea.
I’m liking this sandwich turned salad idea