Crisp salad greens, cucumber, tomato & croutons

Thoroughly wash the romaine lettuce, spinach, and arugula under cold running water. Pat dry with a clean kitchen towel or use a salad spinner. Chop the romaine into bite-sized pieces and place in a large salad bowl.

Wash and Chop Greens

Add the spinach and arugula to the bowl with the romaine lettuce, mixing them gently.

Add Spinach and Arugula

Slice the cucumber in half lengthwise, then slice into half-moons. Dice the tomatoes. Add both to the salad bowl with the greens.

Chop Cucumber and Tomato

Cut the bread into small cubes, about 1 inch in size.

Prepare Bread

In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and black pepper. Spread the seasoned bread cubes on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until golden brown and crispy, stirring halfway through.

Toast Croutons

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Mix Dressing Ingredients

Pour the dressing over the salad greens and vegetables, tossing gently to combine. Top with the toasted croutons.

Combine All Ingredients

Serve immediately while the croutons are still crispy.

house salad

Recipe information

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