- Lay the mixed greens on a large platter. Top with the radishes, fennel, sugar snap peas, asparagus, green beans, cucumbers and onions. Refrigerate until ready to serve.
- Cut baguette into 1-inch cubes. Add to a zip-top bag with oil, garlic powder, salt and pepper. Seal the bag, and shake to coat.
- Heat a cast-iron skillet over high heat. Add the bread. Sauté for 5 to 10 minutes until all sides are toasted.
- Remove bread from skillet, and let cool to room temperature. Scatter croutons over the salad, and top with desired dressing before serving.
Note: Blanching is directly submerging the vegetable in boiling water. As vegetables are removed, soak them in ice water immediately to stop the cooking process. Vegetables should be kept in an ice bath for the same amount of time they were boiled. This process helps reduce quality loss in produce.
Per Serving:
Calories: 270, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 510 mg, Carbohydrates: 39 g, Fiber: 14 g, Protein: 10 g.
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Nutritional Information
Per Serving:
Calories: 270, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 510 mg, Carbohydrates: 39 g, Fiber: 14 g, Protein: 10 g.
Directions
- Lay the mixed greens on a large platter. Top with the radishes, fennel, sugar snap peas, asparagus, green beans, cucumbers and onions. Refrigerate until ready to serve.
- Cut baguette into 1-inch cubes. Add to a zip-top bag with oil, garlic powder, salt and pepper. Seal the bag, and shake to coat.
- Heat a cast-iron skillet over high heat. Add the bread. Sauté for 5 to 10 minutes until all sides are toasted.
- Remove bread from skillet, and let cool to room temperature. Scatter croutons over the salad, and top with desired dressing before serving.
Note: Blanching is directly submerging the vegetable in boiling water. As vegetables are removed, soak them in ice water immediately to stop the cooking process. Vegetables should be kept in an ice bath for the same amount of time they were boiled. This process helps reduce quality loss in produce.