Preheat oven to 350 degrees. Place bread cubes in large rimmed baking pan; drizzle 3 tablespoons olive oil and toss to coat. Bake 10 to 12 minutes or until crisp and golden brown, stirring halfway through. Set croutons aside to cool.
Italian salad anyone? Fresh mozzarella pearls, toasted croutons, and prosciutto add an Italian twist to this spring salad.
Servings and Ingredients
|3 c. Hy-Vee Bakery Italian bread, cut into 1-1/2-inch cubes|
|3 tbsp. plus 1/3 c. Gustare Vita basil-flavored olive oil, divided|
|2 tbsp. fresh lemon juice|
|2 tsp. Hy-Vee honey|
|4 c. romaine lettuce, chopped|
|2 c. shredded iceberg lettuce|
|8 small radicchio leaves|
|2 (3-oz. each) pkgs. Culinary Tours prosciutto, torn|
|1 large tomato, cut into wedges and halved|
|½ English cucumber, cut into bite-size pieces|
|1 (12-oz.) container marinated fresh mozzarella pearls, drained|
|Fresh basil, for garnish|
Things To Grab
- Large rimmed baking pan
- Small bowl
- 4 large salad plates
For dressing, whisk together remaining 1/3 cup olive oil, lemon juice, and honey in a small bowl; set aside.
To serve, arrange romaine and iceberg lettuces, radicchio, prosciutto, tomato, cucumber, and croutons on 4 large salad plates. Top with mozzarella pearls; garnish with basil, if desired. Serve with lemon dressing.
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 60mg
- Sodium: 1140mg
- Total Carbohydrates: 35g
- Protein: 38g