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Posts Tagged ‘croutons’

by Caitlin Saniga

BLT salad

Don't worry. If your bagel BLT idea goes bad when you've left the bagel in the fridge for too many days, you can turn the sandwich into this awesome salad.

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.

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by Caitlin Saniga

For salads, soups or just a snack — these croutons are perfect.

  • 7 slices bread (white varieties are best, I think)
  • 2 tablespoons butter melted
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder

Preheat oven to 350 degrees.

Cut bread slices into small cubes. In a medium mixing bowl, combine bread, butter, garlic salt and onion powder. Spread bread on ungreased baking sheets. Bake 10-13 minutes, or until bread is golden brown.

Makes about 6 servings.

 

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