Mixed Greens Recipe
Mixed field greens with tomatoes, cucumber, and cornbread croutons in a white balsamic vinaigrette
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Ingredients
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Salad Base
Cornbread Croutons
White Balsamic Vinaigrette
Method
Prepare Salad Base
- 1
Wash and Prepare Vegetables
Rinse the mixed field greens under cold water and spin dry in a salad spinner. Halve the cherry tomatoes and slice the cucumber into thin rounds.
Make Cornbread Croutons
- 2
Cube Cornbread
Cut the cornbread into 1-inch cubes and place them in a mixing bowl.
- 3
Season and Bake
Drizzle the olive oil over the cornbread cubes. Sprinkle the garlic powder and salt over them and toss to coat evenly. Spread the cubes on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, until golden and crispy, tossing halfway through.
Prepare Vinaigrette
- 4
Mix Ingredients
In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, honey, and salt and pepper to taste until well combined.
Assemble Salad
- 5
Combine Ingredients
In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber. Drizzle the prepared vinaigrette over the salad and toss gently to combine.
- 6
Add Croutons
Top the salad with the baked cornbread croutons just before serving.