Ghostly Greens

Croutons
1 1/2-inch Halloween-shaped cookie cutters
6 slices (1/2 inch thick) white or whole-grain bread
1-1/2 teaspoons extra-virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt

Dressing
1 cup packed fresh basil leaves
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup extra-virgin olive oil

Salad
2 bags (5 oz each) mixed spring greens
1 cup sliced and quartered English (seedless) cucumber
1 cup halved cherry tomatoes
1/3 cup sliced ready-to-eat baby-cut carrots
1/2 cup crumbled feta cheese (2 oz)

Heat oven to 350°F.

Using cutters, cut 4 shapes from each slice of bread. Place on cookie sheet; brush with 1 1/2 teaspoons oil.

In small bowl, mix Italian seasoning and garlic salt; sprinkle over shapes. Bake about 8 minutes or until edges begin to brown. Cool completely, about 15 minutes.

Meanwhile, in blender, place basil leaves, vinegar, sugar and salt. Cover; blend on high speed. Scrape sides. Add 1/4 cup oil; blend until smooth, stopping once or twice to scrape sides.

In large bowl, toss greens, cucumber, tomatoes and carrots with dressing. Top with feta cheese and croutons.


Cooking with Basil

Cooking with Basil

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