Hagen House Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 371
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 23
- Sodium
- 579
- Total: 20 min
- Active: 20 min
Ingredients
Croutons:
Extra-virgin olive oil, for drizzling
4 ounces sourdough bread, torn
Kosher salt
Salad:
One 15-ounce can garbanzo beans, drained and rinsed
6 ounces cherry or grape tomatoes, halved
4 ounces fresh mozzarella, torn
3 ounces mixed greens
1/2 cup (2 ounces) pitted kalamata olives
1/2 English cucumber, thinly sliced and then cut into half-moons
1/2 green bell pepper, thinly sliced
3 tablespoons extra-virgin olive oil
Flaky salt and freshly ground black pepper
2 tablespoons store-bought balsamic glaze
1/2 cup shredded Parmesan cheese
Fresh basil leaves, torn, for topping, optional
Directions
- For the croutons: Heat a large cast-iron pan over medium-high heat. Drizzle in enough olive oil to coat the bottom of the pan. Add the bread and toast for 5 to 7 minutes, tossing occasionally, until golden brown and crusty on the outside and the dough is still a little soft and chewy. Season with a pinch of salt. Set aside to cool while you assemble the salad.
- For the salad: In a large mixing bowl, add the garbanzo beans, tomatoes, mozzarella, mixed greens, olives, cucumber and bell pepper. Drizzle with the olive oil and season with flaky salt and pepper. Toss to combine, seasoning as you go with additional flaky salt and pepper. Scatter the croutons on top. Drizzle generously with the balsamic glaze, about 2 tablespoons, and top with the Parmesan cheese. Adjust the seasoning as desired and sprinkle on the torn basil leaves, if using.