Serving Size: 4-6

Prep Time: 30 min – 1 hr

Total: 1 hr


2 C Romaine lettuces (sliced in 1″ strips)
1/2/C Cucumbers (seeds removed, medium dice)
1/2 C Cherry tomatoes (sliced in half)
1/2 C Redbell peppers (large dice)
1/2 C Green Grapes (sliced)
1/4 C Green onions (medium sliced)
1/4 C Celery (sliced medium)
1/4 C Fresh Parsley
2 T Almonds
1/2 C Italian Viniagrette
Salt and pepper to taste
1 C Croutons


Slice one cup of French Bread into small cubes. Place on a cookie sheet. Drizzle the olive oil on the bread. Add 1 teasponon of diced garlic and a tablespoon of parsley. Bake in 325 degree oven for minutes or until crisp.

Prepare lettuce leaves and place in bottom of shallow bowl or platter. Prepare vegetables as directed and place in separate bowl. Mix the vegetables with the salad dressing, Serve prepared croutons in small bowl on the side(so they don’t get soggy).


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