Bitter Greens Salad with Sourdough Croutons and Warm Tomato Vinaigrette

Bake the croutons a day or two in advance; store at room temperature in a zip-top plastic bag. Make and refrigerate the vinaigrette a day ahead; reheat gently over low heat before tossing with the greens.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.8g
  • Carbohydrate: 21g
  • Fiber: 2g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 382mg
  • Calcium: 138mg


  • Croutons:
  • 8 ounces sourdough bread, cut into 3/4-inch cubes (about 6 cups)
  • Cooking spray
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon garlic powder
  • Salad:
  • 6 cups trimmed arugula
  • 3 cups thinly sliced radicchio
  • 3 cups thinly sliced escarole
  • Vinaigrette:
  • 1 1/2 tablespoons extravirgin olive oil
  • 1/4 cup finely chopped shallots
  • 4 garlic cloves, thinly sliced
  • 1 1/2 cups diced seeded plum tomato
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Remaining ingredient:
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese


  1. Preheat oven to 350°.
  2. To prepare croutons, arrange bread cubes on a baking sheet. Lightly coat bread cubes with cooking spray. Sprinkle evenly with lemon pepper and garlic powder; toss to coat. Bake at 350° for 10 minutes or until crisp, stirring once.
  3. To prepare salad, combine arugula, radicchio, and escarole in a large bowl.
  4. To prepare vinaigrette, heat oil in a nonstick skillet over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally. Add tomato; cook 2 minutes, stirring frequently. Stir in vinegar, sugar, mustard, salt, and black pepper. Reduce heat to low; cook 2 minutes or until warm. Drizzle warm vinaigrette over salad; toss gently to coat. Place 1 cup salad on each of 9 salad plates; top each serving with about 2 1/2 teaspoons cheese. Divide croutons evenly among salads.
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