Spring Salad with Truffle Croutons
Spring Salad with Truffle Croutons
About this recipe:
When Eastern Standard Provisions Co. developed this recipe we were instantly impressed by their creativity. This recipe holds a perfect blend of crisp, from fresh greens, and crunch, from the pretzel-baked truffle croutons. Plus, you get a burst of tangy flavor from our Kosterina Crushed Fruit Vinegar blended with our timeless Original Extra Virgin Olive Oil. Prepare to put this dressing and these croutons on every salad you make!Ingredients
For the Truffle Croutons:
- 15 One-Timer Soft Pretzel Bites
- 1 Package White Truffle Pretzel Salt
- Kosterina Original Extra Virgin Olive Oil
For the Spring Salad:
- Kosterina Original Extra Virgin Olive Oil
- Kosterina Crushed Strawberry Vinegar
- Baby spring mix + Arugula
- Strawberries
- Blueberries
- Raspberries
- Sliced almonds
- Cucumbers, sliced
Directions
For the Truffle Croutons:
- Preheat oven to 400 degrees.
- Cut soft pretzel bites into cubes.
- Drizzle Kosterina Original Extra Virgin Olive Oil and sprinkle White Truffle Pretzel Salt on top of soft pretzel cubes.
- Bake 7-10 minutes or until crunchy.
For the Spring Salad:
- Mix greens, fruit, almonds, and pretzel croutons in bowl.
- Drizzle Kosterina Original Extra Virgin Olive Oil and Strawberry Crushed Fruit Vinegar over salad.
- Toss until evenly coated.
- Serve & enjoy!
