These croutons are so good I make them for a snack but they really make this salad.
Always make a double recipe.
So I doubled it for you already.
4 cups of corn bread or muffins cut into cubes.
2 Tablespoons oil.
Season with salt and pepper.
Preheat oven to 350 degrees.
Spread the cubes out on a cookie sheet.
Bake for 15 to 20 minutes.
Set aside.
Mix
Four to Five large handfuls baby spinach
Four to five large handfuls baby arugula
Four large handfuls of baby kale. The regular kale is too tuff.
One can of rinsed and drained chickpeas
One head of roasted cauliflower
One cup of chopped parsley
20 to 30 dried cherries
Nuts are optional. Pine nuts, sliced almonds or walnuts.
I do not use them because my son is allergic to them.
Dressing
6 tablespoons rice vinegar or white vinegar is you don’t have the rice vinegar.
6 tablespoons oil.
One teaspoon dijon mustard.
One small, diced pan fried shallot.
2 cloves of garlic.
1/4 teaspoon salt.
One teaspoon black pepper.
Blend the garlic, shallot and salt in the processor.
Add the vinegar, oil, mustard and pepper.
Whip till blended.
One cup of corn and one red diced pepper for garnish.
Bake the croutons and set aside.
Mix all the greens.
Toss with half the dressing.
Add the roasted cauliflower and chick peas.
Garnish with the pepper, corn and 1/2 the croutons.
Put the rest of the croutons in a pretty dish near the salad and place the extra dressing on the side.
Serve with a cup of soup and it makes a great dinner or lunch
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