Spring Mix Salad with Roasted Garlic Croutons

• 4 cups spring mix greens
• 1 cup cubed day-old bread
• 2 tablespoons olive oil
• 1 whole garlic head
• Salt
• Pepper
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons balsamic vinaigrette

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 20 minutes.
3. 3 Toss bread cubes with 1 tablespoon olive oil, salt, and pepper.
4. 4 Spread bread cubes on a baking sheet and bake for 10 minutes, until golden.
5. 5 Squeeze roasted garlic into a small bowl, mash with a fork, and mix with Parmesan.
6. 6 Toss spring mix greens with balsamic vinaigrette in a large bowl.
7. 7 Toss bread cubes with roasted garlic and Parmesan mixture until evenly coated.
8. 8 Divide greens between plates and top with croutons.

Equipment

• Baking sheet
• Oven
• Mixing bowl

Variations

• Add roasted beets or chickpeas for a heartier salad.
• Substitute spring mix with arugula for a peppery kick.

Substitutions

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

Pairings

• Grilled salmon
• Warm quinoa pilaf

Nutrition

Tips

• Use a baguette for the best croutons texture.
• If you prefer your croutons extra crispy, toast them an additional 5 minutes.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with dressing just before serving.

Freezing: Croutons can be frozen for up to 1 month. Thaw at room temperature before use.

Serving Suggestions

• Pair with a grilled chicken breast.
• Add some crumbled feta for extra tang.

FAQ