Chopped Romaine Salad with Roasted Garlic Croutons

• 8 cups chopped romaine lettuce
• 1 cup cubed bread
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup balsamic vinaigrette

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss bread cubes with 1 tablespoon olive oil, 2 minced garlic cloves, salt, and pepper.
3. 3 Spread bread cubes on a baking sheet and bake for 15-20 minutes until golden brown.
4. 4 In a large bowl, combine chopped romaine lettuce with balsamic vinaigrette.
5. 5 Add roasted garlic croutons and grated Parmesan to the salad.
6. 6 Toss gently to combine and serve immediately.

Equipment

• Baking sheet
• Large bowl

Variations

• Add grilled shrimp for a seafood twist.
• Substitute romaine with kale for a heartier option.

Substitutions

• Use gluten-free bread for a gluten-free version.
• Substitute balsamic vinaigrette with your favorite dressing.

Pairings

• Grilled chicken breast
• A slice of crusty bread
• A light white wine

Nutrition

Tips

• For extra flavor, toast the bread cubes first before adding the olive oil and garlic.
• Use day-old bread for the best croutons texture.

Storage

Store in an airtight container in the fridge for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to the texture of the lettuce and croutons.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Add some cherry tomatoes for extra color and flavor.

FAQ