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Mike Riehls

Keep resolution with salad-topping croutons


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Homemade croutons top your new year’s resolution of eating more salads.

January 03, 2013
Resolution time is upon us once again. It seems to come faster with each passing year. "I'm going to do more of this and less of that,"everyone says.

They vow to eat more salad.

Salad is a good thing but it has to be fun. Croutons make a salad fun— with homemade croutons that is.

The secret is in the bread. I am sharing my recipe for homemade croutons this first week of the new year in the hopes it will lead to more salads in 2013.

Homemade Croutons A la Annie

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1 - 1 lb. loaf Kroger TAKE 'N' BAKE crusty french bread #100

6 tablespoons olive oil, divided

1 teaspoon garlic salt, divided

1 teaspoon dried parsley flakes, divided

Preheat oven to 425 degrees. Cut bread into bite sized pieces and place in a large bowl.

Drizzle three tablespoons of the olive oil and sprinkle ½ teaspoon garlic salt and ½ teaspoon dried parsley over cubed bread.

Toss well. Repeat with remaining olive oil, garlic salt and parsley.

Toss and toss.

Spread bread cubes across a bake sheet and bake at 425 degrees until cubes are golden brown and beginning to crunch.

This will take about 25 minutes, give or take a few depending on the oven.

Check and toss croutons after the first 12 minutes of baking.

The smell alone will remind you to check the oven and keep these beauties from burning.

Place cooled croutons in an airtight container. The texture is what I like about these croutons. Not too hard. Just enough crunch.

Perfect for a salad or tossed into a bowl of piping hot soup. I enjoy croutons as a snack with a nice glass of wine.

Now that's one resolution I can stick too!

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