Broccoli Salad With Baked Croutons Recipes

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CHOPPED SALAD WITH CORNBREAD CROUTONS



Chopped Salad with Cornbread Croutons image

One of my favorite exercises as a chef is finding unique ways to bring familiar flavors together.

Provided by Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup cubed cornbread (1/2-inch cubes)
6 cups chopped romaine lettuce (about 1/2 head or 2 hearts)
1 1/2 cups thinly sliced red cabbage (about 1/4 head)
1/2 cup canned black-eyed peas, drained and rinsed
1/2 cup frozen fire-roasted corn kernels, thawed (or fresh corn kernels)
1/2 cup halved cherry tomatoes
1/4 cup diced pimientos, rinsed
1/2 cup ranch dressing
1/2 cup thinly sliced red onion (about 1/4 onion)

Steps:

  • Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
  • Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.

CROUTONS



Croutons image

Provided by Food Network

Time 30m

Yield 2 cups

Number Of Ingredients 5

2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch cubes crusty Italian bread

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

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