Homemade Croutons
I love croutons in my salad or pea soup, but it’s hard to find brands made with whole grain bread, or that don’t have a long list of ingredients so I make them myself. So easy to make! If you are gluten-free you can swap the bread for your favorite GF brand. Sour dough bread would also be great!
I love how the grains in the bread add a nutty texture to the croutons, so much better than white bread!
Once baked you can keep them in a container at least 1 week to use for salads or soups (I love croutons in my split pea soup!) Be sure to use shredded Parmesan cheese so it sticks to the croutons when baked in the oven.
For this side salad pictured above, I chopped up some tomatoes, cucumbers, red onion and romaine lettuce, and tossed it with my red wine tomato vinaigrette.
