What are your requirements for a really good salad? My absolute favorite combination would have to be a spinach or spring mix base with some goat cheese, some type of fruit (strawberries or pears depending on the season), and some glazed walnuts on top. Finished off with some poppyseed dressing and I am all set. Unfortunately, this type of salad doesn’t mesh well with every main dish that I make.
My sister was making two types of lasagna for family dinner one night and she asked me to bring the salad. I wanted to take the salad to another level by making my own croutons. My Mom had made them before from scratch and they were simply irresistable, many of them didn’t even make it to the salad before serving. That was the case when I made these, I needed to hide them from myself so they wouldn’t be gone before dinnertime. They are incredibly easy to make and we used the leftover baguette from dinner the night before. Some times I wish they made baguettes for families of two, but now I have an excuse to use it up. Make them, but be warned they are highly addictive. On Friday, I will be sharing our family’s current favorite dressing!
6 slices bread, crusts trimmed and cubed or 1 baguette, trimmed and cubed
3 tablespoons melted butter or olive oil
1 teaspoon garlic powder and a pinch of salt OR 1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
What you’ll do:
Preheat over to 300 degrees. Mix all the ingredients together except for the bread. Toss the butter mixture with the bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziploc bag.
Source: Savory Sweet Life