I know, cinnamon raisin croutons...that's a first, but they work deliciously with this salad. The idea came to me when I made a loaf of homemade cinnamon raisin bread that turned out too dense. Instead of tossing it I diced up the loaf and toasted bite sized pieces into crunchy croutons! Gotta give this one a try. Try these croutons with a salad tossed with strawberries and a raspberry vinaigrette too!
Start by toasting your croutons. Preheat oven to 350 degrees. Dice up a few slices of thick cut cinnamon raisin bread into bite size pieces (or the whole loaf depending on how many people you are serving). Place onto baking sheet and drizzle with a little olive oil and bake about 25 minutes or until golden and crispy. Allow to cool. While they are baking and cooling make your vinaigrette:
- 1/4 cup olive oil
- 1/4 cup apple juice
- 3 tbl Dijon mustard
- 2 tbl balsamic vinegar
- 1 tbl honey
Whisk all together until well incorporated and chill until ready to serve. Now assemble your salad.
- Bag of chopped salad mix or baby spinach
- 1 apple, chopped
- 1/2 cup walnuts (optional)
- 1/2 cup blue cheese or feta cheese (optional)
- dried cranberries (optional)
Drizzle vinaigrette over prepared salad and toss. Top with your cinnamon raisin croutons and serve!