Sprouted Multigrain Croutons with Fresh Salad

Fresh Salad with Multigrain Croutons

When it comes to bread, we generally only eat challah for Shabbat but I was looking for something to replace my kids’ plain bagel and cream cheese lunches with when I found *Trader Joe’s Sprouted Multi-Grain Bread made with Organic High Protein Sprouted Wheat Berries, Rye Flakes and Flax Seeds. I’m not a certified nutritionist, but that sounds pretty good. 

This is not the dry, bland, whole wheat bread my parents couldn’t get me to eat as a child. The inside is moist and fluffy, the crust chewy and fresh. Toast a slice and the nutty flavors of the grains and seeds shine through. 

Since the loaf made such great toast I figured it would make an even better crouton. Et voila, the most amazing salad topper ever was born.

Sprouted Multigrain Croutons

Great for adding a crunchy topping to soups and salads!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: crouton, easy, kosher, multigrain
Servings: 8
Author: Hana Itzhaki

Ingredients

  • 4 c. cubed sprouted multi-grain bread (from about 10 slices)
  • ¼ c. olive oil
  • 1 T. dried Italian seasoning
  • 1 T. dried basil
  • 1 t. granulated onion
  • 1 t. garlic salt
  • ¼ – ½ t. ground pepper

Instructions

  • 1) Preheat oven to 375 degrees F.
  • 2) Place the bread cubes in a large bowl.
  • 3) Mix all remaining ingredients in a small bowl. Pour over bread cubes and toss until cubes are more or less equally coated.
  • 4) Spread seasoned bread cubes in a single layer on an XL rimmed baking sheet lined with parchment.
  • 5) Bake for 15-20 minutes until cubes are extra crisp but not burnt, stirring every 5 minutes. Baking time depends on your oven. I use electric so it takes longer.
  • 6) Cool and store in an airtight container for up to a week.

Now all you need is an extra fresh salad to top these little gems with. That is, if you don’t eat them all right off of the baking sheet. They’re addicting. You’ve been warned.

Whatdoyaknow, I just happen to have a recipe for that too! This is my go-to prarve lunch. Feel free to add an egg, cheese or whatever else you have on hand to make the recipe your own.

What are your favorite salad toppings? Do you eat salad as a meal or serve it as a side? I would love to hear from you! Let me know in the comments or at hana@lakosherkitchen.com

Bitayavon.

Fresh Salad

Go to salad perfect for lunch or as a side.
Prep Time15 mins
Total Time15 mins
Servings: 4
Author: Hana Itzhaki

Ingredients

  • 3 oz. mixed salad greens
  • ½ c. cherry tomatoes halved
  • 1 avocado cubed
  • 1 Persian cucumber cubed
  • 1/4 c. shredded carrots
  • olive oil I use an olive oil sprayer. It’s great for perfectly dressing a salad
  • generous splash of balsamic vinegar
  • sprinkle of sea salt
  • fresh ground pepper
  • ½- 1 c. Sprouted Multi-Grain Croutons
  • 2 tbsp dried cranberries

Instructions

  • 1) Place the salad greens in a medium bowl.
  • 2) Top with tomatoes, avocado, carrots and cucumber.
  • 3) Season with salt and pepper.
  • 4) Dress with olive oil and vinegar.
  • 5) Top with croutons and cranberries and croutons.

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own unless otherwise stated.

Leave a Reply

Your email address will not be published. Required fields are marked *