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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A light lemon touch flavors the croutons and vinaigrette in Herbs-and-Greens Salad-made with butter lettuce, baby spinach, escarole, parsley, and chives. Ingredients:
1/2 teaspoon lemon zest |
4 tablespoons olive oil, divided |
3 cups (1-inch) olive bread cubes |
4 cups torn butter lettuce (about 1 head) |
2 cups firmly packed fresh baby spinach |
1 cup torn escarole |
1/2 cup loosely packed fresh parsley leaves |
1/4 cup fresh (1-inch) chive pieces |
2 tablespoons fresh lemon juice |
Directions:
1. Preheat oven to 425°. Stir together lemon zest and 1 Tbsp. olive oil in a large bowl. Add bread cubes, and toss to coat. Arrange in a single layer on a baking sheet. Bake 5 minutes or until crisp. Let cool completely (about 15 minutes).
2. Meanwhile, combine butter lettuce and next 4 ingredients in a large bowl. Drizzle with lemon juice and remaining 3 Tbsp. olive oil, and toss to coat. Add salt and pepper to taste. Serve immediately with toasted bread cubes.
3. *Ciabatta, focaccia, or country white bread may be substituted.
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