By Stephanie Kinturi
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Ingredients
Dressing
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 Tbsp dried onion flakes
- 1 clove garlic minced
- 1 tsp salt to taste
- 1/2 tsp gresh ground pepper to taste
Salad
- 1 bag baby spinach
- 1 jar stuffed green olives drained
- 1 - 2 cans kidney beans rinsed
- 1 cup English cucumber cut in half and chopped diagonally
- 1 cup grape tomatoes halved
- 1 small red onion sliced and separated into "rings"
- 1/2 loaf Italian round bread cut into bite sized cubes
- 1/4 cup extra-virgin olive oil
- 1/8 tsp salt to taste
Ingredients
Dressing
Salad
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Instructions
- Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a nonstick cooking sheet and place into a 375 degree preheated oven for 15 minutes or until crispy and golden brown.
- While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
- Remove croutons from oven and add to salad while hot. Pour dressing over croutons to coat and fold into salad. Serve immediately.
Recipe Notes
*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.
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