Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Variation of the popular salad. Found in Penzeys Spices Winter 2007 catalog.

Ingredients Nutrition

Directions

  1. Salad:.
  2. Prepare the dressing by mixing Greek seasoning with water.
  3. Let stand a few minutes, then whisk with oil, vinegar, and sugar, if desired.
  4. Thinly slice onion and carrot, and quarter the tomatoes.
  5. Toss with 1/4 cup dressing and half the feta cheese crumbles, set aside.
  6. Wash and dry the lettuce, rip into bite-sized pieces, divide between two plates.
  7. Place half the marinated veggies in the center of each plate, crumble the rest of the cheese over the salads, and top with as much remaining dressing as desires.
  8. Spicy Croutons:.
  9. Chop the bread into small cubes, about 1/2 inch.
  10. Mix the spices together in a large bowl.
  11. Melt the butter and oil together.
  12. All olive oil can be used, which is healthier, but adding a bit of butter does taste great.
  13. Place the bread cubes into a clean brown paper bag.
  14. Pour in the oil and butter and seasoning mixture.
  15. Roll the bag closed and shake to coat the bread cubes.
  16. Put on a baking sheet and place in a warm oven, 170 degrees, to dry and crisp the croutons.
  17. Bake about one hour-no need to stir.
  18. Store in air tight container.

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