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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.

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20 min
Prep Time
40 min
Total Time



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 (1/3 cup) radishes, sliced


3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon coarse ground pepper

Grated Parmesan cheese, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Serve with additional Parmesan cheese, if desired.

Tip #1

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

Nutrition (1 serving)

190 Calories
12 Fat (g)
10 Cholesterol (mg)
220 Sodium (mg)
16 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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