Tag

dijon mustard

Browsing
30 Minutes or Less

Mediterranean Grilled Chicken Salad

By
overhead image of mediterranean grilled chicken salad in a bowl with fresh mint on the side.

Mediterranean grilled chicken salad loaded with fresh veggies and finished off with a simple lemon Dijon dressing! Meal prep this healthy salad ahead of a busy week, or throw together for a quick, wholesome dinner. This easy and delicious meal comes together in just 20 minutes.

lemon dijon dressing being poured over mediterranean grilled chicken salad.

What You’ll Need to Make Mediterranean Grilled Chicken Salad

Chicken Breasts – Take either two large chicken breasts and slice then into four thin cutlets, or buy four pre-sliced chicken cutlets from the store. A thinner piece of chicken cooks up faster, and locks in more flavor than whole chicken breasts.

Dried Oregano – This dried herb is commonly found in mediterranean recipes, which is exactly why we use it on both the chicken and in the dressing. If you don’t have any dried oregano in your pantry, I highly recommend you get some. It adds tons of delicious flavor to this salad recipe!

Lemon Juice – Fresh lemon juice tastes incredible in this lemon Dijon dressing. However, if you don’t have lemon juice, you can replace it with an equal amount of red wine vinegar.

Feta Cheese – Feta is perfectly salty and creamy in this grilled chicken salad. Add as much to your salad as your heart (or tastebuds) desire. Or, if you don’t like feta, you can use crumbled goat cheese instead.

Fresh Mint – Just a little bit of fresh mint takes this easy salad recipe over the top! Mint is another ingredient commonly found in Mediterranean recipes, and brings out the fresh flavors in this dish. Never tried mint in a salad before? Just trust me, it’s so so so good! But if you simply don’t like mint, try fresh chopped parsley instead.

close-up image of mediterranean grilled chicken salad in a bowl.

How to Grill Chicken

  • Start by seasoning your chicken very well with salt, black pepper, dried oregano, and garlic powder.
  • Preheat your grill to medium-high heat, or around 400° Fahrenheit.
  • Once preheated, place the chicken on the grill and leave to cook, without touching it, for about 4-6 minutes.
  • Then, flip each chicken breast, and cook for an additional 4-6 minutes on the other side.
  • Remove chicken from the grill and let rest on a cutting board while you prepare the rest of your grilled chicken salad.
mediterranean grilled chicken salad in a bowl with lemon dijon dressing on the side.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Either leave out the feta, or use your favorite non-dairy feta.I highly recommend this VioLife Vegan Feta – it’s delicious!

Make it Vegan: For a vegan summer salad recipe, take the dairy-free option above, then replace the grilled chicken with either grilled tofu or grilled cauliflower steaks.

overhead image of mediterranean grilled chicken salad in a bowl with fresh mint on the side.
No ratings yet

Mediterranean Grilled Chicken Salad

Mediterranean grilled chicken salad loaded with fresh veggies and finished off with a simple lemon Dijon dressing! Meal prep this healthy salad ahead of a busy week, or throw together for a quick, wholesome dinner. This easy and delicious meal comes together in just 20 minutes.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

For the chicken:

  • 1-2 pounds boneless skinless chicken breasts, cut or pounded thin
  • salt and black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder

For the lemon Dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice, or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the salad:

  • 6 cups chopped romaine lettuce
  • 1/2 English cucumber, sliced
  • 1 green bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pitted kalamata olives
  • 1/4 cup fresh mint, chopped

Instructions

  • Preheat an outdoor grill or grill pan to medium-high heat.
  • Pat chicken breasts dry with a paper towel, then season with the salt, black pepper, dried oregano, and onion powder.
  • Grill 4-6 minutes per side, or until cooked through, then let rest on a cutting board while you prepare the rest of the salad.
    grilled chicken on a plate
  • Add all dressing ingredients to a small bowl and whisk to combine.
    all salad ingredients in a bowl
  • Add all salad ingredients to a large bowl and toss. Then, slice your chicken and add to the salad. Finish off the salad with a drizzle of dressing, then serve immediately.
    lemon dijon dressing whisked together in a measuring cup

Notes

  • If not eating right away, prepare the salad without the dressing, then add the dressing right before serving.

    • Nutrition

    Calories: 300kcal
    View Post
    By
    30 Minutes or Less

    Brussels Sprout Salad

    By
    overhead image of brussels sprout salad with walnuts and pomegranate seeds on the side.

    Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

    brussels sprout salad in a a bowl with serving utensils.

    What You’ll Need to Make Brussels Sprout Salad

    Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

    Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

    Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

    Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

    dressing being poured over brussels sprout salad.

    Tips and Tricks

    • This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
    • Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!
    close-up image of brussels sprout salad in a bowl.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

    Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

    Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

    Brussels Sprout Salad
    Pin
    Print

    Brussels Sprout Salad

    5 from 1 vote
    Recipe by Samantha Course: SidesDifficulty: Easy
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    0

    minutes
    Total time

    10

    minutes

    Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

    Ingredients

    • For the salad:

    • 4 cups thinly sliced Brussels sprouts

    • 1 apple, thinly sliced

    • 1/2 cup pomegranate arils (seeds)

    • 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)

    • 1/4 cup dried cranberries

    • 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)

    • For the dressing:

    • 1/3 cup olive oil

    • 2 tablespoons apple cider vinegar

    • 1 tablespoon Dijon mustard

    • 1 tablespoon maple syrup

    • 1 garlic clove, minced

    • 1/2 teaspoon salt

    Directions

    • Add all salad ingredients to a large bowl and toss.
    • Add all dressing ingredients to a small bowl and whisk to combine.
    • Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

    Recipe Video

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By
    30 Minutes or Less

    Fresh and Delicious Niçoise Salad

    By
    close-up image of nicoise salad in a bowl

    A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

    overhead image of nicoise salad in a bowl with dressing on the side.

    What You’ll Need To Make This Niçoise Salad

    Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

    Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

    Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

    Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

    Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

    Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

    close-up image of nicoise salad on a plate

    Tips and Tricks

    • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
    • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
    • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
    nicoise salad on a plate with white wine on the side

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

    Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

    Fresh and Delicious Niçoise Salad

    0 from 0 votes
    Recipe by Samantha Course: MainCuisine: FrenchDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    10

    minutes
    Total time

    20

    minutes

    A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

    Ingredients

    • For the dressing:

    • 1/4 cup white wine vinegar

    • 2 tablespoons Dijon mustard

    • 1 tablespoon lemon juice

    • 1/2 tablespoon fresh thyme, chopped

    • 1 teaspoon honey

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • 3/4 cup olive oil

    • For the salad:

    • 1 pound baby potatoes, sliced in half

    • 8 ounces green beans, trimmed

    • 1 head Boston lettuce or butter lettuce, chopped

    • 2 (5-ounce) cans tuna, drained (see Notes)

    • 4 eggs, boiled

    • 1/2 red onion, thinly sliced

    • 1/2 cup cherry tomatoes, halved

    • 5-6 radishes, ends trimmed and cut in half

    • 1/4 cup mixed olives

    • 2 tablespoons capers

    Directions

    • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
    • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
    • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
    • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

    Recipe Video

    Notes

    • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By
    30 Minutes or Less

    Maple Dijon Salmon Salad

    By
    overhead image of maple dijon salmon salad in a bowl.

    Buttery, flaky salmon atop a simply dressed maple dijon salad! This quick and easy recipe yields perfectly seasoned, and cooked salmon every time. A complete meal, loaded with fresh veggies, then finished off with a tangy maple dijon dressing, ready in under 20 minutes!

    close-up overhead image of maple dijon salmon salad on a plate with a fork

    What You’ll Need To Make This Maple Dijon Salmon Salad

    Dijon Mustard – We do NOT use this ingredient sparingly in our maple dijon dressing! An entire 1/4 cup gives this entire meal tons of tangy, delicious flavor. In case you’re not familiar with this French ingredient, dijon mustard is creamier, spicier, and has less vinegar than yellow mustard. It’s a favorite in my home, for everything from sandwiches to salad dressings. It’s among one of the healthiest condiments you can use, with no added-sugar or preservatives!

    Maple Syrup – A touch of maple syrup is necessary to balance out the intensely savory flavors in this salmon salad recipe. And if you don’t have any maple syrup on-hand, you can use an equal amount of honey instead.

    Salmon Fillets – Feel free to use any variety of salmon fillets you’d like! Sockeye salmon and atlantic salmon are the two most common types, and are only slightly different from each other. Sockeye salmon is a bit more lean, and has a stronger fish flavor, while atlantic salmon is fattier, with a more mild flavor. I personally love atlantic salmon for it’s ultra-soft, buttery, and flaky qualities. Though again, you can use any type of salmon fillets you’d like for this lunch or dinner recipe!

    Green Apple – I know, not all of us are fans of fruit in our salads. However, green apple is much more tart than sweet in this salmon salad. Also, remember we have a bit of sweetness in our dressing – so the little bit of natural sweetness from a thinly sliced green apple works to compliment that. If you don’t have any green apples, you can easily leave them out or use a red apple in its place.

    Pecans or Walnuts – I have just one rule when it comes to salads, they all must include a crunchy component. A little bit of crunch goes a long way in rounding out the textures in this dish. Roughly chopped pecans and/or walnuts are a healthy alternative to standard croutons. Loaded with vitamins, minerals, and plenty of healthy fats!

    maple dijon dressing being poured over salmon salad.

    Tips and Tricks

    • Feel free to add or remove any salad ingredients you’d like! Not a fan of nuts? Simple leave them out. Prefer a certain type of lettuce? Then definitely use it! This super simple salad recipe is incredibly easy to customize.
    • For anyone who cooks meat or fish regularly, I highly recommend investing in a kitchen thermometer. This is the thermometer I use on pretty much a daily basis. It’s the easiest way to ensure perfectly cooked salmon every time!
    • This salmon salad can be enjoyed hot or cold! Salmon’s one of those things that tastes delicious at just about any temperature. I often double this recipe for easy grab-and-go lunches all week long – no need to reheat!
    Maple dijon salmon salad on a serving platter.

    Adjust This Recipe To Your Dietary Needs

    Make it Sugar-Free: For an entirely sugar-free recipe, use Lankanto Maple Flavored Syrup in place of the maple syrup.

    Make it Nut-Free: Simply replace the nuts with sunflower seeds to make this a nut-free lunch or dinner recipe.

    Maple Dijon Salmon Salad

    5 from 1 vote
    Recipe by Samantha Course: MainDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    12

    minutes
    Total time

    17

    minutes

    Buttery, flaky salmon atop a simply dressed maple dijon salad! This quick and easy recipe yields perfectly seasoned, and cooked salmon every time. A complete meal, loaded with fresh veggies, then finished off with a tangy maple dijon dressing, ready in under 20 minutes!

    Ingredients

    • For the dressing:

    • 1/4 cup olive oil

    • 1/4 cup Dijon mustard

    • 3 tablespoons maple syrup

    • juice from 1 lemon, see Notes

    • 3 garlic cloves, minced

    • 1 teaspoon salt

    • For the salmon:

    • 4 salmon fillets, boneless

    • salt and black pepper, to taste

    • For the salad:

    • 4 cups lettuce, see Notes

    • 1 cucumber, sliced

    • 1/2 red onion, thinly sliced

    • 1 green apple, thinly sliced

    • 1/2 cup pecans or walnuts, roughly chopped

    Directions

    • Preheat oven to 400° Fahrenheit.
    • Whisk together all dressing ingredients in a small bowl.
    • Place salmon fillets on a baking sheet and pat dry with a paper towel. Season filets with salt and black pepper, then drizzle half the maple Dijon dressing evenly over top of the salmon.
    • Bake salmon for 10-12 minutes, or until a thermometer inserted into thickest end of the salmon read 125° Fahrenheit.
    • While salmon cooks, place all salad ingredients in a large bowl and toss to combine. Once salmon is done, divide salad between four plates, top each plate with a salmon filet and serve with remaining dressing.

    Notes

    • Lemon Juice: If you don’t have any fresh lemons, you can use 1 tablespoon of apple cider vinegar or white wine vinegar in place of the lemon juice in this recipe.
    • Lettuce: Use any type of lettuce you like, I used mesclun!

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By
    30 Minutes or Less

    Quick and Easy Kale Caesar Salad

    By
    dressing being poured over kale caesar salad

    This kale caesar salad is bursting with fresh flavor! It’s hearty and super satisfying, but won’t leave you feeling weighed down. Fuel up on this healthy and delicious restaurant-quality salad for lunch or dinner!

    caesar dressing being poured over a kale caesar salad

    What You’ll Need

    Kale – Duh! It wouldn’t be a kale caesar salad without it. There’s a pretty large variety of kale out there, and really any kind will work in this recipe. I used curly kale, but dino kale tastes just as good. To prepare your kale for this dish, start by removing the thickest part of the stem located at the base of each leaf. Once that’s gone, lay all kale leaves down on a cutting board horizontally and run your knife through them. Keep your cuts about 1 to 2-inches apart, anything bigger may become difficult to chew!

    Romaine – Crunchy romaine adds the perfect, fresh bite to this healthy salad recipe! Since romaine is made up of mostly water, it’s softer and easier to chew than fibrous kale. I experimented with both a romaine and non-romaine version of this recipe, and adding in romaine is definitely the way to go! However, if you don’t have any romaine lettuce on-hand, feel free to make this salad without it.

    Croutons – This kale caesar salad is allllll about a good crunch. We stop at literally nothing to add as much crunch to it as possible. Personally, I don’t think any caesar salad is complete without at least a few croutons – they’re arguably the best part! You can use store-bought croutons, but I included a note below this recipe on how to make your own homemade croutons. It’s actually super quick, easy, and that much more delicious.

    Anchovy Filets – Guys, I don’t wanna hear it! Anchovies have such a bed rep, but they actually work wonders in many recipes. Also, if you think you “hate” anchovies, but enjoy caesar salads on a regular basis, then think again! Most caesar dressings contain some form of anchovies, or at least all the really good ones do. And don’t worry, 3-4 anchovy filets won’t make our dressing taste at all fishy. They simply add a delicious, briny touch that’s truly unmatched! Therefore, don’t make this recipe without them.

    kale caesar salad being lifted out of a serving bowl

    Add Protein

    Turn this easy salad recipe into a complete meal by topping it with cooked chicken, shrimp, salmon, or some crispy chickpeas!

    What Makes This Kale Caesar Salad So Healthy?

    Kale is one of the most nutrient-dense foods on the planet! I mean, it’s a literal superfood, so it’s full of:

    • Vitamin A – strengthens immune system.
    • Vitamin K – necessary to prevent blood clotting.
    • Folate – great for brain development.
    • Potassium – aids nerve and muscle function.
    • Vitamin C – prevents chronic diseases.
    • Calcium – builds strong bones.
    • Zinc – strengthens immune system and metabolism.

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: Use gluten-free croutons instead!

    Make it Dairy-Free: Either omit the parmesan cheese, or use nutritional yeast or your favorite non-dairy parmesan cheese in its place.

    Vegan Option: Make this a vegan kale caesar salad by replacing the parmesan cheese with nutritional yeast, the mayonnaise with vegan mayonnaise, and the anchovy filets with a teaspoon of capers.

    Kale Caesar Salad

    0 from 0 votes
    Recipe by Samantha Course: Lunch, DinnerDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    This kale caesar salad is bursting with fresh flavor! It’s hearty and super satisfying, but won’t leave you feeling weighed down. Fuel up on this healthy and delicious restaurant-quality salad for lunch or dinner!

    Ingredients

    • For the salad:

    • 1 bunch kale, stems removed and chopped

    • 4 cups romaine, chopped

    • 1 cup croutons, see Notes for homemade croutons

    • 1/4 cup parmesan cheese shreds, optional

    • For the dressing:

    • 1/2 cup mayonnaise

    • 3-4 anchovy filets

    • 2 garlic cloves, peeled

    • 1/2 tablespoon lemon juice

    • 1 teaspoon Dijon mustard

    • 1/2 teaspoon salt

    Directions

    • Add all salad ingredients to a large bowl.
    • Add all dressing ingredients to a blender or food processor and blend until smooth and combined.
    • Drizzle dressing over salad, toss to coat, then serve.

    Notes

    • Homemade Croutons: Slice thick, crusty bread (such as French bread) into 1-inch cubes. Place cubed bread on a baking sheet and drizzle with about a tablespoon of olive oil, and a sprinkle of salt and black pepper. Bake croutons at 350° Fahrenheit for about 15 minutes or until golden brown and crispy.

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By