Garden Salad

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces fat while providing a similar flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining creaminess.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Toasted nuts add crunch and healthy fats.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu adds protein while being plant-based.

Chop the chabata bread into cubes to make croutons.

Lightly brush the bread cubes with olive oil.

Place the croutons in a 350°F oven for about 5 to 8 minutes to dry them out until crispy.

In a food processor, combine olive oil, mixed garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper to make the dressing.

Pulse the ingredients in the food processor until the dressing is nicely emulsified.

Pour the dressing into a container and set it aside for serving.

Chop the butter lettuce into bite-sized pieces.

Slice the cucumbers, radishes, and red onion.

Chop the red and yellow tomatoes into pieces.

Add sunflower seeds to the salad ingredients.

Toss the salad ingredients together in a bowl.

Add chopped bacon and sliced hard-boiled eggs to the salad.

Top the salad with the crispy croutons just before serving.

Equipment Needed

Spice Level:

Dietary

Allergens