Special Croutons on Fruited Tossed Salad
Croutons:
5 Slices day-old white bread, crusts removed and bread cut in 3/4 -inch cubes
3 tablespoons butter or margarine, melted
1/4 cup Fryin' Magic
2 tablespoons grated Parmesan cheese
Salad:
1/2 pound Boston lettuce, rinsed, dried, and torn in pieces
1/2 pound Romaine, rinsed, dried, and torn in pieces
2 cans (11 ounces each) mandarin oranges, drained
1/2 cup slivered almonds
1/2 cup bottled red wine vinaigrette dressing
1. For croutons, put bread cubes into a bowl and drizzle with melted butter; toss.
2. Sprinkle Fryin' Magic and Parmesan cheese over cubes; toss. Spread in a layer in a large shallow baking pan.
3. Bake at 350°F 20 to 30 minutes, or until toasted; stir once or twice.
4. For salad, combine salad greens, oranges, and almonds in a serving bowl. Pour dressing over all; toss. Top with desired amount of croutons.
YIELD: 6 servings
Note: The recipe for croutons can be increased. Store croutons in an airtight container for use on salads, soups, and vegetables.
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