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 the Cornbread Croutons
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Cut the Cornbread
Cut the cornbread into small cubes, about 1 inch in size.
- 3
- 4
Bake the Croutons
Spread the cornbread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until golden brown and crispy, tossing halfway through.
Prepare the Salad
- 5
Wash the Greens
Thoroughly wash the mixed field greens under cold water. Drain and pat dry.
- 6
Prepare the Vegetables
Halve the cherry tomatoes and slice the cucumber into thin rounds.
- 7
Combine Salad Ingredients
In a large salad bowl, combine the mixed field greens, cherry tomatoes, and cucumber.
Make the White Balsamic Vinaigrette
- 8
Combine Ingredients
In a small bowl or jar, combine the white balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
- 9
Whisk or Shake
Whisk together or seal the jar and shake until all ingredients are well combined.
Assemble the Salad
- 10
Dress the Salad
Drizzle the vinaigrette over the salad mixture and toss gently to coat.
- 11
Add Croutons
Top the salad with the cornbread croutons just before serving to keep them crunchy.
- 12
Serve Immediately
Serve the mixed greens salad immediately while fresh and crisp.
