Romaine And Spinach With Buttermilk Dressing And Croutons Recipes

SPINACH SALAD W/ BACON & BUTTERMILK DRESSING

Steps:

• 1. In a large skillet over medium heat, fry the bacon; drain, cool, and then crumble into large pieces.
• 2. To make croutons, toss baguette with oil and season with salt and pepper. Spread evenly on a baking sheet and bake in a preheated 375º oven until golden brown, tossing halfway through, 15 to 20 minutes.
• 3. In a small bowl, whisk together buttermilk, yogurt, vinegar, herbs; season with salt and pepper.
• 4. Mix together baby spinach and chopped lettuce in a large salad bowl. Divide among 6 salad bowls, then top each with tomatoes, croutons, and bacon. Drizzle dressing over the top.

ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS

Steps:

• Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
• Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
• In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.