House Side Salad Recipe
pumpernickel croutons, Old Bay vinaigrette
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Ingredients
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Salad Base
Pumpernickel Croutons
Old Bay Vinaigrette
Method
Prepare Salad Base
- 1
Wash and Chop Vegetables
Rinse the mixed salad greens under cold water and dry them using a salad spinner or paper towels. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion.
- 2
Combine Salad Ingredients
In a large salad bowl, combine the prepared salad greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix.
Make Pumpernickel Croutons
- 3
Prepare Bread
Preheat your oven to 375°F (190°C). Cut the pumpernickel bread into small cubes.
- 4
Season and Bake
In a bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread them out on a baking sheet and bake for about 10-12 minutes or until they are crispy and golden brown. Let them cool.
Prepare Old Bay Vinaigrette
- 5
Combine Ingredients
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Old Bay seasoning, and honey until well combined. Add salt to taste.
- 6
Mix Vinaigrette
If using a jar, you can seal it and shake until emulsified. Otherwise, continue whisking until the vinaigrette is smooth and creamy.
Assemble Salad
- 7
Dress the Salad
Drizzle the Old Bay vinaigrette over the salad mixture, using about half of it to start. Toss gently to evenly coat the salad.
- 8
Add Croutons
Sprinkle the pumpernickel croutons over the top of the salad and add the remaining vinaigrette as desired.
- 9
Serve
Serve immediately while the croutons are still crunchy. Enjoy your House Side Salad!