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 Crouton Recipes: Salads, Soups and More
Mrs. Cubbison's Restaurant Style Croutons come in five popular flavors: Cool Herb Ranch, Caesar Salad, Onion & Garlic, Cheese & Garlic and Seasoned. With a full-flavored crunch, they make a salad taste great, a bowl of soup come alive and add flavor and style to the easiest casserole dinners.
PAUL NEWMAN'S HAIL MIGHTY CAESAR SALAD
2 heads romaine lettuce, turn into bite size pieces, or 2 packages romaine hearts
1/2-3/4 cup Newman’s Own Caesar Dressing
2 large ripe beefsteak tomatoes, cored and cut into six slices each
3/4 cup freshly grated, shaved or thinly sliced Parmesan
2 cups Mrs. Cubbison’s restaurant Style Caesar Salad Croutons
Toss the romaine in a bowl with about 1/2 cup of the dressing. Arrange the lettuce on plates and add two tomato slices and a handful of croutons per serving. Sprinkle with cheese or lay the shavings or slices on top. Serve the remaining dressing on the side.
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PAUL NEWMAN'S TOMATO & ENDIVE SALAD
I like salads for lunch, and this one is top of my list. Of course, I use Newman’s Own dressing on them, but if you have the questionable taste of preferring some others, suit yourself.
2 large, ripe fresh tomatoes
8oz. endive (about 3 medium)
3 slices of bacon
1 1/2 cups Mrs. Cubbison's Croutons
Newman’s Own Family Recipe Italian
Cut the tomatoes into a small dice. Slice the endive to make four equal portions and mix with the tomatoes. Cook bacon until very crisp. Crumble and then sprinkle over the salad. Toss with croutons, add dressing to taste. Serves 4
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MEDITERRANEAN TUNA TOSS
1 head butter lettuce
2 green onions, sliced
1/2 green pepper, thinly sliced
1/2 cucumber, thinly sliced
2 plum (or Roma) tomatoes, sliced
1 (9 ounce) can albacore tuna in water, drained, in chunks
8 to 12 black olives
1/2 cup Mrs. Cubbison's Croutons
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon oregano
In large salad bowl, tear lettuce into bite-size pieces. Add green onions, green pepper, cucumber, tomatoes, tuna, olives and croutons. In small bowl, whisk together oil, lemon juice, garlic salt, pepper and oregano. Toss lightly with salad. Makes 4 servings.
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CAESAR SALAD
1/2 cup extra-virgin olive oil
1/4 cup egg substitute (optional)
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 large cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
8 anchovy fillets, cut in bits or 2 teaspoons anchovy paste
1 cup romaine lettuce, washed, chilled
1/2 cup shredded Parmesan cheese
3/4 cup Mrs. Cubbison's Caesar Salad Croutons
Place olive oil, egg substitute (if used), lemon juice, vinegar, garlic, Worcestershire sauce, pepper and anchovy in blender or food processor. Process until well blended or whisk by hand. Into large bowl, tear romaine into bite-size pieces. Add cheese and croutons, toss lightly with dressing. If desired, add grilled chicken or shrimp for a heartier salad. Makes 4 to 6 servings.
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FAJITA SALAD
1-1/4 pound skirt or flank steak, trimmed
2 tablespoons lime juice
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 small head iceberg lettuce
2 green onions, sliced
3/4 cup Mrs. Cubbison's Croutons
1 large tomato, cut in wedges
1 avocado, peeled, cut in slices
3/4 cup shredded Jack cheese with jalapeño
6 tablespoons oil
1/4 cup lime juice
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon sugar
Place meat in shallow glass dish. Sprinkle with lime juice, Worcestershire and garlic mashed with salt. Cover and marinate in refrigerator 1 hour. In large salad bowl, combine lettuce, onions, croutons, tomato, avocado and cheese. In small bowl, whisk together oil, lime juice, chili powder, garlic salt and sugar. Grill or broil steak about 2 minutes on each side or to desired doneness. Slice thinly at an angle across grain. Toss salad lightly with dressing, arrange meat over top. Makes 6 servings.
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ITALIAN SALAD
1 small head romaine lettuce
3/4 cup Mrs. Cubbison's Croutons
1/2 red bell pepper, diced
6 ounces Italian salami, cut in thin strips
1/3 cup diced red onion
2 small tomatoes, diced
1/3 cup mayonnaise or low-calorie mayonnaise
2 teaspoons catsup
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
1/2 cup shredded Parmesan cheese
Tear romaine into bite-size pieces into large salad bowl. Arrange croutons, red pepper, salami, onion and tomatoes on top. In small bowl, blend mayonnaise, catsup, garlic salt, pepper, vinegar and water. Toss salad lightly with dressing. Sprinkle with cheese and toss again. Serve on chilled salad plates. Makes 6 servings.
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BLACK BEAN CHILI
2 pounds lean ground beef OR 2 pounds ground turkey, plus 2 tablespoons oil
2 medium onions, chopped
2 cloves garlic, minced
2 (14-1/2 ounce) cans stewed tomatoes
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons leaf oregano
2 teaspoons salt
1/2 teaspoon pepper
1 (15 ounce) can black beans
Mrs. Cubbison's Croutons
Diced onion
Shredded cheddar cheese
Diced avocado
In large saucepan, brown ground beef. If using turkey, heat oil and brown turkey. Stir to break up meat. Add onions and garlic, saute until tender, about 5 minutes. Add tomatoes, chili, cumin, oregano, salt and pepper. Bring to a boil, reduce heat, cover and simmer about 1 hour. Stir occasionally, uncover to thicken or add hot water if needed until desired consistency is reached. Add beans with liquid and heat 15 minutes to blend flavors. Serve with croutons, onion, cheddar cheese and avocado. Makes 4 generous servings.
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TOMATO BISQUE
1 tablespoon butter
1/2 cup chopped onions
1 (28 ounce) can crushed whole tomatoes
1 (14-1/2 ounce) can chicken broth
1-1/2 teaspoons dried leaf basil OR
2 tablespoons chopped fresh basil
1/4 teaspoon pepper
1 teaspoon sugar
2 cups half-and-half
3 tablespoons chopped parsley or basil
3/4 cup Mrs. Cubbison's Croutons
In large saucepan, melt butter, add onions and saute until tender, about 5 minutes. Add tomatoes, chicken broth, basil, pepper and sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer 15 minutes. Puree in food processor. Return to heat. Add half-and-half, heat gently. Serve hot, sprinkled with parsley and croutons. Makes 6 servings.
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ZUCCHINI FRITTATA
1 tablespoon extra virgin olive oil
2 medium (10 ounces) zucchini, thinly sliced
1/2 cup chopped red bell pepper
2 green onions, sliced
1 clove garlic, minced
1/2 cup Mrs. Cubbison's Croutons
4 eggs
1/3 cup milk
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup shredded Parmesan cheese
In medium oven-proof skillet, heat oil, add zucchini, red pepper, green onions and garlic. Saute until tender, and zucchini begins to brown, about 5 minutes. Sprinkle with croutons. Beat eggs with milk, oregano, salt and pepper. Pour over vegetable mixture. Sprinkle with cheese. Bake at 350 degrees 15 minutes or until eggs are set. Cut into wedges to serve. Makes 4 servings.
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FRENCH PROVINCALE SALAD
4 cups cooked green beans, julienne
2 cloves garlic, minced
1/2 cup chopped onion (red)
1 head lettuce (butter, red leaf or green leaf) washed and torn in pieces
1/2 cup diced roma tomatoes
1/3 cup sliced ripe olives OR bacon bits to taste (optional)
1 cup Mrs. Cubbison's Croutons
Fat free or reduced fat French salad dressing
Procedure:
In a chilled mixing bowl, place beans, garlic, onion, lettuce, tomatoes and
dressing. Toss lightly. Sprinkle with olive slices or with imitation bacon
bits, if desired. Top with croutons and serve. Makes 4 servings.
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TOP
GAZPACHO
1 clove garlic
1/2 onion
1/2 large cucumber, peeled, in chunks
3 ripe tomatoes, peeled, seeded (1 pound)
11.5 ounce can tomato juice (divided)
1/4 cup red wine vinegar
1 tbsp olive oil
1 tsp salt
1/2 tsp each cumin, Worcestershire sauce
1/4 tsp each black pepper, hot pepper sauce
1/2 cup Mrs. Cubbison's Croutons
1/4 cup each diced avocado, green pepper, green onions
In food processor or blender, mince garlic, add onion, cucumber, tomatoes and 1/2 can of the tomato juice. Process until coarsely chopped. Pour into serving bowl, stir in remaining tomato juice, vinegar, olive oil, salt and seasonings. Cover and chill, several hours. When ready to serve, stir soup, top with croutons and diced vegetables. Makes 4 to 6 servings.
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ONION SOUP
1/4 cup butter
2 lbs. onions, thinly sliced (6 medium)
1 tsp. sugar
8 tsp. flour
8 cups beef broth
1 tsp. Dijon style mustard
2 tsp. Worcestershire sauce
1/4 cup sherry wine or few drops of lemon juice
2 cups Mrs. Cubbison's Croutons
Shredded Jack or Swiss cheese, as desired
Grated Parmesan cheese, as desired
In a large kettle, melt butter, add onions, sprinkle with sugar and sauce over low heat, stirring occasionally, about 1 hour, until golden brown. Stir in flour. Stir in broth, mustard, Worcestershire sauce. Simmer for 30 minutes. Add sherry. Ladle soup into oven-proof casserole dish with croutons. Sprinkle with cheese. Place in microwave oven at high for 1 minute or bake at 325 degrees for 15 minutes, until cheese melts. Makes 6 servings.
Surprise Chicken Caesar Meatloaf
By Elise Griffith
Author of Busy Mom’s Lowfat Cookbook
- 1 (6 oz.) box Mrs. Cubbison's Caesar Salad Croutons
- 2 boneless, skinless chicken breasts, diced
- 2 large eggs
- 1 sprig each thyme and oregano
- 4 small cloves fresh garlic
- 1/4 cup white wine
Puree croutons in food processor until completely crumbed. (If no food processor, use blender or put croutons in a large baggy and crush with a rolling pin.)
Transfer to large bowl.
Preheat oven to 375 degrees. Prepare a loaf pan by spraying with Canola Oil spray.
Place diced chicken breasts, eggs, seasonings and wine into food processor and pulse until smooth. Transfer mixture on top of pureed croutons. With clean hands, carefully combine until well blended. Transfer to prepared loaf pan, press firmly, and bake at 375 degrees for approximately 35 minutes.
Remove loaf pan from oven. Using a knife or spatula, release all edges from sides of baking pan. After approximately two minutes, invert onto plate or serving dish. Allow to cool slightly.
Alternative Serving Suggestion:
Can be cubed and served over salad greens with dressing as a chicken Caesar salad.
Makes four to six hearty servings.
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Mustardy Salsa
Created by Nancy Berkoff, Chef and Dietitian
3/4 cup orange marmalade
1/2 cup Morehouse mustard
`1/4 cup orange juice
1/4 cup white vinegar
1 Tablespoon freshly chopped rosemary
2 teaspoons orange zest
1 teaspoon lemon zest
In a saucepan, combine all ingredients, stirring constantly over low heat. Allow to simmer, still stirring until slightly thickened (about 5 minutes). Remove from heat. Serve hot over turkey and vegetables. Can also be used hot as a dipping sauce; or cool and use as a marinade. Will store (refrigerated) for up to 5 days.
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Caesar Salad
1 head Romaine lettuce, washed and chilled
1/4 cup olive oil
1 clove garlic, minced
1 egg
2 tablespoons lemon juice
1 to 2 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
4 to 6 anchovy fillets, cut in bits (optional)
1/4 cup grated Parmesan cheese
Freshly ground black pepper
1 cup Mrs. Cubbison’s Caesar Salad Restaurant Style Croutons
Tear lettuce into bite-size pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg in boiling water exactly one minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worcestershire, toss well. Add anchovies (if desired), cheese, pepper and croutons, mix gently. Serve at once. Makes 4 to 6 servings. COOKS NOTE: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or hard-cook egg and puree with dressing and ingredients in blender or food processor, adding 2 additional tablespoons olive oil. FLAVORFUL OPTIONS: Add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-pack sun-dried tomatoes.
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Field Lettuce Salad
8 ounces torn mixed lettuce such as butter lettuce, Belgian endive, arugala, curly endive, chicory and radicchio
1 clove garlic, minced
1 shallot or white part of a green onion, minced
3 tablespoons red wine vinegar or Balsamic vinegar
1 teaspoon Dijon style mustard
½ cup olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch sugar
½ cup Mrs. Cubbison's Croutons
Place greens in large salad bowl. In small mixing bowl, combine garlic, shallot and vinegar. Let stand a few minutes, add mustard. Add oil in a slow steady stream, whisk continuously. Season with salt, pepper and sugar. Add croutons to bowl and toss lightly with dressing. Makes 6 servings.
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Seafood Chopped Salad
½ head iceberg lettuce
½ head romaine lettuce
1 bunch watercress sprigs
2 tablespoons snipped chives or green onion tops
2 tomatoes, diced
6 strips bacon, cooked crisp, crumbled
1 avocado, diced
3 hard-cooked eggs, diced
1 ½ cups small cooked, shelled and deveined shrimp or crabmeat
1/2 cup blue cheese, crumbled
½ cup Mrs. Cubbison's Croutons
½ cup vinegar and oil dressing
Coarsely chop salad greens and place in large salad bowl. Combine with watercress and chives. Arrange tomatoes, bacon, avocado, eggs and shrimp or crabmeat in separate tows on top of lettuce. Sprinkle with blue cheese and croutons. Serve dressing on the side. Makes 6 servings.
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Italian Salad
1 medium head romaine lettuce, washed, chilled
¼ pimiento, diced
½ cup Mrs. Cubbison's Croutons
½ cup cooked chicken or turkey, diced
¼ cup onion, diced
2 medium tomatoes, diced
Creamy dressing (see recipe below)
¼ cup Parmesan cheese, grated
Tear lettuce into bite-sized pieces and place into large bowl. Attractively arrange pimiento, croutons, chicken, onions and tomatoes on top and sprinkle with Parmesan cheese. Serve dressing on the side. Makes 6 servings.
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Creamy Dressing
1/3 cup mayonnaise, 2 teaspoons catsup, 1 clove garlic, minced, 1 tablespoon lemon juice, 2 tablespoons cold water. In small bowl, combine mayonnaise, catsup, garlic, lemon juice and cold water. Blend with a whisk. Chill. Makes ½ cup.
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Continental Salad
1 head romaine lettuce
1 head iceberg lettuce
1 head butter lettuce
1 bunch watercress (break off stems if too large)
½ cup sliced green onion
6 radishes, sliced accordion style
1 6-ounce jar artichoke hearts, sliced, drained on paper towels and dried
8 mushrooms, washed and thinly sliced
2 cups Mrs. Cubbison's Croutons
Your favorite salad dressing
Wash and drain vegetables well. Line salad bowl with attractive outer leaves of romaine. Break up remaining romaine, iceberg and butter lettuce with hands into bite-size pieces. Add watercress, onions, sliced artichoke hearts, radishes and mushrooms. Toss well with croutons and dressing of your choice. Makes 6 to 8 servings.
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Fancy Caesar Salad
2 heads romaine lettuce
¼ cup sun dried tomatoes (not packed in oil and steamed slightly)
2 cups grilled chicken or shrimp (optional)
2 Tbsp. freshly grated Parmesan cheese
1 cup Mrs. Cubbison's Croutons
Your favorite Caesar salad dressing
Wash romaine and drain well. Tear into bite-size pieces and place in bowl. Add sun-dried tomato, chicken or shrimp if desired, Parmesan cheese, croutons and dressing to taste. Toss well. Makes 4 servings.
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Spinach and Mushroom Salad
1 bunch spinach
½ cup Mrs. Cubbison's Croutons
4 ounces mushrooms, washed and sliced
1 small avocado, peeled and sliced
2 green onions, sliced
½ cup crumbled feta or blue cheese
½ cup vinegar and oil dressing
Wash spinach leaves thoroughly, dry leaves well, discard tough stems. Tear spinach into bite-size pieces and place into large salad bowl. Chill well. Just before serving, add croutons, mushrooms, avocado, green onions and cheese. Toss with dressing. Makes 6 servings.
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