Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing

Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing
Yield:
24 servings, 1 salad plus 1 oz. dressing each (405 g)

Ingredients

Ingredients Weights Measures
Eggplant Croutons
Italian seasoned dry bread crumbs 12 oz. [340 g] 1-1/2 cups [375 mL]
flour 1.2 oz. [35 g] 6 Tbsp. [90 mL]
eggs, beaten 1 lb. [760 g] 12 each
eggplant, peeled, 1/2-inch diced 1.5 lb. [675 g] 1-1/2 qt. [1.5 L]
Cranberry-Balsamic Dressing
Kraft Balsamic Vinaigrette Dressing 1.5 lb. [675 g] 1-1/2 cups [375 mL]
dried cranberries 4.5 oz. [130 g] 3/4 cup [175 mL]
Garden Salad
50-50 iceberg-romaine lettuce mix, cut into 1-inch pieces 7.5 lb. [3.4 kg] 3 gal. [12 L]
mesclun salad greens 12 oz. [340 g] 3 qt. [3 L]
cherry tomatoes, halved 2.25 lb. [1 kg] 1-1/2 qt. [1.5 L]
cucumbers, quartered, sliced 2.25 lb. [1 kg] 1-1/2 qt. [1.5 L]
shredded carrots 1.5 lb. [675 g] 4-1/2 cups [1125 mL]
red onions, thinly sliced 12 oz. [340 g] 3 cups [750 mL]
Kraft Shredded Parmesan 12 oz. [340 g] 2-1/4 cups [550 mL]
Eggplant Croutons
Italian seasoned dry bread crumbs 2 oz. [60 g] 1/4 cup [50 mL]
flour 2 g 1 Tbsp. [15 mL]
eggs, beaten 4.5 oz. [130 g] 2 each
eggplant, peeled, 1/2-inch diced 4 oz. [115 g] 1 cup [250 mL]
Cranberry-Balsamic Dressing
Kraft Balsamic Vinaigrette Dressing 4 oz. [115 g] 1/2 cup [125 mL]
dried cranberries 20 g 2 Tbsp. [30 mL]
Garden Salad
50-50 iceberg-romaine lettuce mix, cut into 1-inch pieces 1.25 lb. [565 g] 2 qt. [2 L]
mesclun salad greens 2 oz. [60 g] 2 cups [500 mL]
cherry tomatoes, halved 6 oz. [170 g] 1 cup [250 mL]
cucumbers, quartered, sliced 6 oz. [170 g] 1 cup [250 mL]
shredded carrots 4 oz. [115 g] 3/4 cup [175 mL]
red onions, thinly sliced 2 oz. [60 g] 1/2 cup [125 mL]
Kraft Shredded Parmesan 2 oz. [60 g] 6 Tbsp. [90 mL]

Directions

Eggplant Croutons: Combine bread crumbs and flour.

Toss eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.

Deep fry in 350°F (180°C) fryer 1 to 2 min. or until golden brown; drain well.

Cranberry-Balsamic Dressing: Puree dressing and cranberries in blender until smooth. Refrigerate until ready to use.

For each salad: Toss 5 oz. (140 g) lettuce mix with 1/2 oz. (15 g) mesclun. Add 1.5 oz. (45 g) each tomatoes and cucumbers, 1 oz. (30 g) carrots, and 1/2 oz. (15 g) each onions and cheese; toss gently.

Arrange salad mixture on serving plate. Top with 2.5 oz. (70 g) Eggplant Croutons. Serve with 1 oz. (30 g) dressing in ramekin on the side.

Kraft Kitchens Tips

Business Tip
Eggplant Croutons can be prepared up to 3 days before using. Store at room temperature in plastic container with tight-fitting lid.
Substitute
Prepare using equal amounts of whatever greens you have on hand for the base of this salad.

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Nutritional Information
Calories
 360
Total fat
 20 g
Saturated fat
 5 g
Cholesterol
 130 mg
Sodium
 810 mg
Carbohydrate
 33 g
Dietary fibre
 6 g
Sugars
 15 g
Protein
 14 g
Vitamin A
 130 %DV
Vitamin C
 50 %DV
Calcium
 25 %DV
Iron
 20 %DV