Enhancing Tossed Salad with Mustard Jar Salad Dressing and Parmesan Multi-Grain Croutons
Stop, don’t throw that mustard jar out! Instead, let’s up that tossed salad game with a jar of mustard almost scraped dry and a few pieces of almost stale bread. It is best when about a teaspoon or less of mustard is in the jar. Then transform day(s) old multi-grain bread slices into flavorful croutons. Together these leftover hacks will transform a ho-hum tossed salad into a guest-worthy salad.
4 servings
INGREDIENTS:
4 cups lettuce and tossed salad ingredients of choice
Mustard Jar Dressing
1 empty but not cleaned-out mustard jar
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 ½ teaspoons shallot, minced
1 teaspoon fresh dill or herb of choice, minced
⅛ teaspoon fine sea salt
⅛ teaspoon fresh ground black pepper
Parmesan Multi-Grain Croutons
2 slices multi-grain country-style bread
2 tablespoons Parmigiano Reggiano, finely grated
¼ teaspoon garlic powder
¼ cup extra virgin olive oil
DIRECTIONS:
Mustard Jar Dressing
Place the vinegar, olive oil, shallots, fresh herb, salt, and pepper in a mostly empty mustard jar. Put the lid on tightly and shake until all the mustard clinging to the sides of the jar is mixed thoroughly with the other contents. Refrigerate overnight or at least an hour before using. Remove from the refrigerator at least half an hour before using and shake vigorously.
Parmesan Multi-Grain Croutons
Preheat the oven to 400°F.
Trim the crust off the bread if desired. Slice the bread into one-half-inch cubes. Place the bread cubes into a ceramic or glass baking pan. Sprinkle the cheese and garlic powder on the bread cubes. Drizzle the olive oil over the top. Season with salt and pepper. Toss all together until all the bread cubes are evenly coated—place in the oven. After ten minutes, turn the croutons over with a spatula and return to the oven until golden brown, about two to five minutes longer. Remove from the oven and cool on a rack.
They may be used when cooled or covered and kept at room temperature for up to three days.
Enhancing Tossed Salad with Mustard Jar Salad Dressing and Parmesan Multi-Grain Croutons
Ingredients
- 4 cups lettuce and tossed salad ingredients of choice
- 1 empty but not cleaned-out mustard jar
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 ½ teaspoons shallot, minced
- 1 teaspoon fresh dill or herb of choice, minced
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon fresh ground black pepper
- 2 slices multi-grain country-style bread
- 2 tablespoons Parmigiano Reggiano, finely grated
- ¼ teaspoon garlic powder
- ¼ cup extra virgin olive oil
Instructions
- Place the vinegar, olive oil, shallots, fresh herb, salt, and pepper in a mostly empty mustard jar. Put the lid on tightly and shake until all the mustard clinging to the sides of the jar is mixed thoroughly with the other contents. Refrigerate overnight or at least an hour before using. Remove from the refrigerator at least half an hour before using and shake vigorously.
- Preheat the oven to 400°F.
- Trim the crust off the bread if desired. Slice the bread into one-half-inch cubes. Place the bread cubes into a ceramic or glass baking pan. Sprinkle the cheese and garlic powder on the bread cubes. Drizzle the olive oil over the top. Season with salt and pepper. Toss all together until all the bread cubes are evenly coated—place in the oven. After ten minutes, turn the croutons over with a spatula and return to the oven until golden brown, about two to five minutes longer. Remove from the oven and cool on a rack.
- They may be used when cooled or covered and kept at room temperature for up to three days.
Nutrition Facts
Calories
269.79Fat (grams)
25.25Sat. Fat (grams)
3.83Carbs (grams)
8.59Fiber (grams)
1.78Net carbs
6.8Sugar (grams)
2.13Protein (grams)
3.34Sodium (milligrams)
186.68Cholesterol (grams)
1.7The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.