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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Italian salad anyone? Fresh mozzarella pearls, toasted croutons, and prosciutto add an Italian twist to this spring salad.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Small bowl
- 4 large salad plates
Directions
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.
Nutrition facts
Servings
750 Calories per serving
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 60mg
- Sodium: 1140mg
- Total Carbohydrates: 35g
- Protein: 38g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%