Spinach Herb Salad With Pesto Croutons

Spinach Herb Salad With Pesto Croutons
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Tossing whole herb leaves into a leafy green salad adds an amazing burst of flavor with each bite.
20 min
Prep Time
40 min
Total Time
6 servings

Ingredients

Croutons

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

Salad

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

Dressing

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

Directions

  1. Heat oven to 350°F.
  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. 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. Serve with additional Parmesan cheese, if desired.

Recipe Tips

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

Nutrition Facts (1 serving)

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

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