Herb Garden Salad
Created by TxGriffLover on October 25, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 3m
- Recipe #7806
Ingredients
- 4-6 thick slices hearty country bread
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 clove garlic, halved
- 1 teaspoon sherry wine vinegar
- 1 teaspoon red wine vinegar
- 2 cups mixed young tender greens
- 1 cups fresh flat-leaf parsley leaves
- 1 cups fresh chives, snipped in 1/2-inch lengths
- 1/2 cup fresh dill leaves
- 1/2 cup fresh tarragon leaves
- 1/2 cup fresh mint leaves
- 1/4 cup microgreens, such as basil, arugula, or beet (optional)
How to Make
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Step 1: Preheat broiler.
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Step 2: To make toasts, arrange bread slices on a baking sheet, brush one side with olive oil and season with salt and pepper.
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Step 3: Broil about 4" from heat until golden brown, 2-3 minutes. Turn slices over and toast.
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Step 4: Remove from oven while warm and rub one side of each toast with the cut surface of the garlic, then transfer to a rack and set aside.
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Step 5: To prepare the salad, combine the sherry and red wine vinegars and remaining 1 T olive oil in a large bowl.
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Step 6: Season with salt and pepper and toss evenly to coat the greens with the dressing.
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Step 7: Place the garlic toasts on serving plates, and divide the salad on top of the toasts.
Nutritional Facts
- Serving Size: 1 (106.5 g)
- Calories 92.1
- Total Fat - 2.5 g
- Saturated Fat - 1 g
- Cholesterol - 4.4 mg
- Sodium - 65.7 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 2.8 g
- Sugars - 10 g
- Protein - 3.7 g
- Calcium - 120.7 mg
- Iron - 2 mg
- Vitamin C - 42.3 mg
- Thiamin - 0.1 mg