Traditional Garden Salad Recipe
Iceberg lettuce blend with tomatoes, egg, cheese, onion, and homemade croutons | Topped with your choice of (Fried or Grilled) Crawford's Fish, Shrimp, or Chicken
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Ingredients
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Salad Base
Homemade Croutons
Protein Options
Dressing
Method
Preparing the Salad
- 1
Prepare the Salad Base
In a large salad bowl, combine the iceberg lettuce, diced tomatoes, chopped hard-boiled eggs, shredded cheddar cheese, and thinly sliced red onion.
- 2
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until well combined.
Making the Croutons
- 3
Toast the Bread
Preheat the oven to 375°F (190°C). Cut the bread into small cubes and place them in a mixing bowl.
- 4
Season and Bake
Drizzle olive oil over the bread cubes, then sprinkle with garlic powder, salt, and black pepper. Toss well to coat. Spread the cubes on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
Cooking the Protein
- 5
Cook the Protein
Choose your desired protein (Crawford's Fish, shrimp, or chicken breast). Cook according to your preference: grill or fry until fully cooked. For shrimp, sauté in a skillet over medium heat for about 3-4 minutes until pink and opaque.
Assembling the Salad
- 6
Combine and Serve
Pour the dressing over the salad base and toss gently to combine. Top with croutons and your choice of cooked protein. Serve immediately.