House Salad Recipe
mixed greens, cherry tomato, cornbread croutons
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Ingredients
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Salad Base
Croutons
Dressing
Method
Prepare the Salad
- 1
Wash and Prepare Greens
Thoroughly wash the mixed greens under cold water. Shake off excess water and pat dry with a clean kitchen towel or use a salad spinner.
- 2
Cut Tomatoes
Slice the cherry tomatoes in half and set aside.
Make the Croutons
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Prepare Cornbread
Cut the cornbread into small cubes, approximately 1-inch in size.
- 5
Season Croutons
In a mixing bowl, combine cornbread cubes, olive oil, garlic powder, salt, and pepper. Toss until the cornbread is evenly coated.
- 6
Bake Croutons
Spread the seasoned cornbread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until golden brown and crispy, stirring halfway through.
Prepare the Dressing
- 7
Combine Dressing Ingredients
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Assemble the Salad
- 8
Combine Salad Ingredients
In a large salad bowl, combine the washed mixed greens, halved cherry tomatoes, and baked cornbread croutons.
- 9
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- 10
Serve
Serve immediately as a refreshing side dish or light meal.