Simple Strawberry Spinach Salad with Cornbread Croutons
This simple strawberry spinach salad with cornbread croutons make for a perfect side dish to a summer meal or add some protein for an entrée-sized salad.
Keyword: Healthy Salad
½batch cornbreadpreferably a day or two old
1pintstrawberrieswashed and sliced
1 10-ozpackage baby spinachrinsed and dried
2tablespoonsapple cider vinegar
Pinchof each black peppersweet paprika, granulated garlic and salt
Option: 4 servings of chickensteak, tofu, or chickpeas
Preheat oven to 375F and cover a large baking sheet with parchment paper.
Cut leftover cornbread into 1” cubes and place in large mixing bowl. Toss with 2 tablespoons olive oil, ¼ tsp pepper, and ¼ tsp salt. Place cornbread onto the prepared baking sheet in a single layer.
Bake for 10-15 minutes or until lightly browned.
In a mason jar or mixing bowl prepare your dressing by whisking ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tsp mustard, 2 tsp honey, and seasonings. Taste and adjust flavors as desired.
To assemble salad, place spinach in a large serving bowl. Add diced strawberries and cooked cornbread croutons. When ready to serve, toss salad with dressing. Enjoy! Option to add a protein source for an entrée salad. I recommend either grilled chicken or steak for an omnivore option or roasted tofu or chickpeas for vegetarians.
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