“A delicious salad fancy enough to entertain with and easy enough to make for yourself for lunch. Try adding grilled chicken strips to make a meal out of it! Serve with balsamic vinaigrette.” - by Sarah Stephan
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
- Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
- Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
- In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.
Nutrition
Amount Per Serving (8 total)
- Calories
- 436 cal
- 22%
- Fat
- 18.8 g
- 29%
- Carbs
- 52.4 g
- 17%
Based on a 2,000 calorie diet
Share It
Reviews (20)
Rate This Recipe
"This was a great salad even though I used romaine. My sun-dried tomatos weren't getting soft enough so I put them in 2 cups water and microwaved them for a minute - that worked great. I put the pine..." See more nuts in the toaster oven and toasted 2 times on light - easier than broiler, didn't have to keep an eye on them. I'd definately make this again."
JDVMD
"Beautiful salad. As a timesaver, I just used store bought croutons and skipped the whole first part of the recipe. The colors were spectacular and I could see this ending up on a holiday buffet becaus..." See moree of the gorgeous green/vibrant red color of the salad. Used a bag of romaine salad. Topped it off with a nice balsamic vinegarette. Husband said it had become one of his favorite salads because he loved all the different flavors."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
