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Spring Vegetable Salad with Homemade Croutons
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Recipe - Welcome
2022 March April CC_Spring Vegetable Salad w Homemade Croutons 600x360.jpg
Spring Vegetable Salad with Homemade Croutons
Prep Time30 Minutes
Servings4
0
svg/info/recipe-calories Created with Sketch. Calories270
Ingredients
4 cups mixed greens
4 assorted radishes, thinly sliced
1 cup fennel, thinly sliced
1 cup sugar snap peas
1 cup white asparagus, blanched and cut into 1-inch pieces (see note)
1 cup French green beans, blanched and cut into 1-inch pieces (see note)
1 cup baby cucumbers, sliced
1/2 red onion, sliced
1/2 baguette
2 Tbs extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions
  1. Lay the mixed greens on a large platter. Top with the radishes, fennel, sugar snap peas, asparagus, green beans, cucumbers and onions. Refrigerate until ready to serve. 
  2. Cut baguette into 1-inch cubes. Add to a zip-top bag with oil, garlic powder, salt and pepper. Seal the bag, and shake to coat. 
  3. Heat a cast-iron skillet over high heat. Add the bread. Sauté for 5 to 10 minutes until all sides are toasted. 
  4. Remove bread from skillet, and let cool to room temperature. Scatter croutons over the salad, and top with desired dressing before serving. 

Note: Blanching is directly submerging the vegetable in boiling water. As vegetables are removed, soak them in ice water immediately to stop the cooking process. Vegetables should be kept in an ice bath for the same amount of time they were boiled. This process helps reduce quality loss in produce.  

 

  

Nutritional Information

Per Serving: 

Calories: 270, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 510 mg, Carbohydrates: 39 g, Fiber: 14 g, Protein: 10 g.

   

30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
270
Calories

Shop Ingredients

Makes 4 servings
4 cups mixed greens
Not Available
4 assorted radishes, thinly sliced
an image
Fresh Cello Radish - 1 Each
$1.28
1 cup fennel, thinly sliced
Not Available
1 cup sugar snap peas
an image
Basket & Bushel Snap Peas, Sugar - 8 Ounce
$2.98$0.37/oz
1 cup white asparagus, blanched and cut into 1-inch pieces (see note)
Not Available
1 cup French green beans, blanched and cut into 1-inch pieces (see note)
Not Available
1 cup baby cucumbers, sliced
an image
Brookshire's Baby Cucumbers, Seedless - 16 Each
$2.48$0.16 each
1/2 red onion, sliced
Not Available
1/2 baguette
an image
Brookshire's Baguette, Fresh Baked - 1 Each
$1.99
2 Tbs extra virgin olive oil
an image
Brookshire's Extra Virgin Olive Oil - 17 Each
$5.78$0.34 each
1/2 tsp garlic powder
an image
Brookshire's Garlic Powder - 2.6 Ounce
$3.28$1.26/oz
1/2 tsp salt
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Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
1/4 tsp black pepper
an image
Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.98$0.96/oz

Nutritional Information

Per Serving: 

Calories: 270, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 510 mg, Carbohydrates: 39 g, Fiber: 14 g, Protein: 10 g.

   

Directions

  1. Lay the mixed greens on a large platter. Top with the radishes, fennel, sugar snap peas, asparagus, green beans, cucumbers and onions. Refrigerate until ready to serve. 
  2. Cut baguette into 1-inch cubes. Add to a zip-top bag with oil, garlic powder, salt and pepper. Seal the bag, and shake to coat. 
  3. Heat a cast-iron skillet over high heat. Add the bread. Sauté for 5 to 10 minutes until all sides are toasted. 
  4. Remove bread from skillet, and let cool to room temperature. Scatter croutons over the salad, and top with desired dressing before serving. 

Note: Blanching is directly submerging the vegetable in boiling water. As vegetables are removed, soak them in ice water immediately to stop the cooking process. Vegetables should be kept in an ice bath for the same amount of time they were boiled. This process helps reduce quality loss in produce.