tomatoes and cucumbers right off of the vine and going to the Farmer's Market for
all different types of freshly picked greens. I can make a meal out of a good salad!
Recently I was introduced to Joseph® Joseph, an innovative company specializing in products
for the kitchen. They sent me the Hands-On Salad Bowl and Server, as well as the
Index Chopping Boards. I decided to give them both a try while making a fresh garden
salad with cornbread croutons.
I really like the color-coded chopping boards with coordinating knives. The color coded
system helps to prevent cross-contamination between meat and vegetables. The non-slip,
easy grip tabs make it easy to pull a board from the index for the right cutting job.
It's pretty and looks nice on my counter top too!
I used the green board, with a sloping rim for catching juice and food, to slice all the
veggies for my salad.
I love how the Hands-On Salad bowl has the serving pieces built right into the bowl.
No more searching drawers and cabinets for salad tongs! The bowl is a generous size
too, perfect for big family salads!
I think every salad needs a little crunch for added texture and since I had some leftover
cornbread, I decided to make cornbread croutons. Leftover cornbread makes delicious
croutons, adding a touch of buttery sweetness to the salad. Homemade croutons are so
easy to make and I think they taste much better than store bought!
Homemade Cornbread Croutons
baked cornbread (Find my favorite cornbread recipe here)
1 T olive oil (or more depending upon how much cornbread you are using)
sea salt
pepper
Preheat oven to 400 degrees.
Cut cornbread into cubes and place them onto a baking sheet.
Drizzle olive oil over the cornbread cubes, gently tossing to coat.
Sprinkle with salt and pepper.
Toast in the oven for 7-10 minutes or until lightly browned.
Serve over salad or soup.
Enjoy!
This post is sponsored by Joseph® Joseph. As always, all opinions are 100%
my own.
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