Salad in Winter: Jumbo Croutons

Lately, lots of clients have been saying to me “I am SO not in the mood to eat salad now that it’s cold outside.”  Never mind that cold outside in Israel means 65F, I get the point.  We want hot, cooked food in wintertime.  Perhaps we are conditioned this way after years of eating so? Or maybe it really is better for our health to eat less raw food in the winter months?  Whatever the reason, it can be a challenge to eat that salad.

But salad is so important for our health and our weight.  Cooked veggies are fine if we cook and serve them without too much fat, but raw veggies are really the sparkle in your tiara, baby.

I am thinking that I will run a few posts on ways to Winterize Our Salads.  First up: Jumbo Garlic Croutons and Balsamic Vinaigrette!  Yum and Yum.  We ate a HUGE amount of salad tonight at Casa Segal due entirely to the presence of these crunchy croutons and savory sauce.  Enjoy!

Jumbo Garlic Croutons

Jumbo Garlic Croutons


  • 8 slices of stale leftover whole grain bread
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, chopped
  • 1 tsp garlic powder
  • 1 tsp oregano or rosemary
  • sea salt
  • freshly ground pepper


  1. Pre-heat oven to 180C.
  2. Cube bread into large-sized cubes.
  3. Toss in a bowl with all remaining ingredients.
  4. Spread in a large baking tray.
  5. Bake 10 minutes, stir.
  6. Bake another 5 minutes until lightly toasted and crunchy.

Balsamic Vinaigrette

This makes enough dressing for one very large salad or several smaller ones. Store the extra in the refrigerator.


  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • juice of 1/2 - 1 whole lemon
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • sea salt and freshly ground pepper


  1. Place all ingredients in a jar with a lid.
  2. Screw lid on tight and shake vigorously until all combined.

These recipes are taking part in Wellness Weekend at

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