Recipe courtesy of Young chefs of Caldwell Elementary School

Ashley's Scrumptious Salad Supper

Save Recipe
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe


1 head iceberg lettuce, cored and washed

1 head romaine lettuce, washed

12 cherry tomatoes, cut in 1/2

12 radishes, sliced

1 cucumber, peeled and sliced

Any other raw vegetables that the family likes

2 cups homemade croutons, recipe follows

1/2 cup grated Cheddar

1 cup of your favorite salad dressing, such as Ranch, 1000 Island or Italian


6 slices stale bread, crusts removed

1 stick butter, softened

Garlic powder

1/2 cup vegetable oil


  1. Cut iceberg lettuce head in 1/2 then in 1/2 again. Slice into 1/2-inch wide pieces and put in salad bowl. Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips. Place in salad bowl. Toss with remaining vegetables. Add croutons and cheese, toss again. When salad is well mixed, pour dressing over and toss again. Serve with toasted garlic French bread.


Yield: 2 cups
  1. Butter the bread on both sides. Sprinkle with garlic powder on both sides. Cut buttered bread into 1-inch squares. In a skillet over medium heat, heat 1/2 the oil until hot, but not smoking. Add 1/2 of the bread and brown on one side. Turn over and brown on the other side. Transfer to cookie sheet and cool. Repeat with remaining bread squares.