Spinach Herb Salad With Pesto Croutons

Spinach Herb Salad With Pesto Croutons

Tossing whole herb leaves into a leafy green salad adds an amazing burst of flavor with each bite.

20 min. prep time
6 servings
000 Ratings



2 (7-inch) soft breadsticks, sliced crosswise into 1/4-inch slices
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons chopped fresh basil
1 tablespoon grated Parmesan cheese, if desired


1 (10-ounce) bag spinach leaves
1 cup mixed fresh herb leaves (parsley, basil, cilantro etc.)
1 cup fresh blueberries
1 1/2 cups fresh sugar snap peas, halved crosswise
4 radishes (1/3 cup), sliced


3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground or coarse ground pepper
Grated Parmesan cheese, if desired


Heat oven to 350°F. 

Combine bread, butter and basil in bowl; lightly toss to coat. Place onto ungreased 15x10x1-inch baking pan. Bake, stirring frequently, 12-13 minutes or until golden brown and crisp. Sprinkle with cheese, if desired. Cool completely.

Place all salad ingredients into serving bowl; toss lightly. Combine all dressing ingredients in bowl. Just before serving, pour dressing over salad. Add croutons; toss lightly to coat. 

Serve with additional Parmesan cheese, if desired.

Recipe Tip

To vary the flavor of the croutons, look for herb or cheese-flavored breadsticks.

Nutrition Facts (1 serving)

Calories: 190

Fat: 12g

Cholesterol: 10mg

Sodium: 220mg

Carbohydrates: 16g

Dietary Fiber: 3g

Protein: 4g

Recipe #13480©2005Land O'Lakes, Inc.

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