Caesar Salad in Crouton Cups |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Miniature caesar salads in muffin tin size seasoned bread bowls Ingredients:
12 slices white bread |
1 teaspoon garlic salt |
1 teaspoon fresh thyme |
1 teaspoon fresh rosemary, chopped |
1/2 teaspoon cracked black pepper |
4 cups romaine lettuce, finely sliced |
1/2 cup parmesan cheese, shredded |
1 cup caesar salad dressing, to taste |
Directions:
1. Heat oven to 350 degrees.
2. Spray a 12-muffin tin with butter flavor no-stick cooking spray. Trim crusts off bread; spray both sides of bread with butter flavor no-stick cooking spray.
3. In a small bowl, combine the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
4. Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup.
5. Bake for 12-15 minutes or until golden brown and crisp (like a crouton). Remove from oven and cool.
6. Toss lettuce with dressing; spoon into crouton cups; sprinkle Parmesan cheese on each mini salad.
7. Serve!
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