Prepare Savory Whole Grain Croutons: Preheat oven to 350 degrees. Place bread cubes in a large bowl; lightly coat with nonstick cooking spray. Toss cubes with no-salt seasoning blend. Spread bread cubes on a baking sheet and bake for 10 minutes. Stir bread and bake 5 to 10 minutes more or until crisp and golden; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Savory Whole Grain Croutons | ||
| 2 c. Hy-Vee Bakery whole grain bread, cut into 3/4-inch cubes | ||
| Hy-Vee nonstick olive oil cooking spray | ||
| 2 tsp. no-salt seasoning blend | ||
| Salad | ||
| 1 medium carrot, peeled | ||
| ½ (5 oz) package arugula | ||
| 2 c. cherry tomatoes | ||
| ¼ c. Hy-Vee Select olive oil | ||
| ¼ c. red wine vinegar | ||
| ½ tsp. Hy-Vee honey | ||
| 1 c. sugar snap peas | ||
| 1 c. broccoli florets | ||
| 1 Hy-Vee large pasteurized egg, poached | ||
| ½ oz. Asiago cheese, thinly sliced, optional | ||
Things To Grab
- 2 large bowls
- Baking sheet
- Vegetable peeler
- Blender
- Salad spinner
Directions
- Peel carrot into long, thin strips with a vegetable peeler. Wash and dry arugula in a salad spinner.
- Blend 1 cup halved cherry tomatoes, olive oil, vinegar and honey in a blender until smooth to create a tomato vinaigrette.
- Combine arugula, carrot, sugar snap peas, remaining tomatoes and broccoli in a large bowl. When ready to serve, drizzle salad with 2 Tbsp. tomato vinaigrette and toss to coat (save remaining vinaigrette for another use). Serve with 1/4 cup Savory Whole Grain Croutons and egg for topping. Serve cheese on the side, if desired. Save remaining croutons for another use.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 185mg
- Sodium: 250mg
- Total Carbohydrates: 31g
- Protein: 16g
Daily Values
0%
Vitamin A 320%
0%
Vitamin C 250%
0%
Iron 25%
0%
Calcium 20%