Marie Callender's Croutons Serving Suggestions
Marie Callender's Croutons add dimension and texture to salads and soups. Try floating croutons on Cream of Tomato, Mushroom, Minestrone, Black Bean or even chilled Gazpacho soup. With four zesty flavors, Marie Callender's Croutons are a flavorful complement to every salad, from a simple Dinner Salad course to an elaborate Entree Salad. Or -- simply eat 'em from the bag -- Great Snacks!

Caesar's Delight

1 package fresh-cut romaine lettuce
1/2 cup olive oil
1 clove garlic, minced
1 egg
2 tablespoons lemon juice
1 to 2 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1 to 6 anchovy fillets, cut into bits (optional)
1/4 cup grated Parmesan cheese
Freshly ground black pepper
1 cup Marie Callender's Fat Free Caesar Croutons

Place salad greens in large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg in boiling water exactly one minute. Break over salad, sprinkle with lemon juice, vinegar and Worcestershire, toss well. Add anchovies (if desired), cheese, pepper and croutons, mix gently. Serve at once. Makes four to six servings. Create an entree salad by adding grilled chicken breast, grilled shrimp or seared Ahi tuna. Preparation time: Approximately 15 minutes



Asian Vegetable Salad

1 package fresh-cut salad mix (suggest romaine)
6 tablespoons mise (silken tofu may be substituted)
1 teaspoon sugar
2 tablespoons rice vinegar
4 tablespoons shredded carrots
1 cucumber, peeled and sliced
1/2 cup shredded carrots
2 tomatoes, sliced into quarters
1 cup steamed broccoli
1 cup steamed snow pea pods
1/2 cup Marie Callender's Caesar Croutons (or flavor of choice)

Mix miso, sugar, rice vinegar and four tablespoons shredded carrot in bowl. Add salad mix and remaining vegetables and toss well. Sprinkle crushed croutons atop. Serves 4 Preparation time: Approximately 20 minutes



South of the Border Summer Salad

1 package fresh-cut salad mix (suggest baby lettuce and greens)
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeno chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados halved, pitted, peeled and cut into '/z inch pieces
4 medium tomatoes, seeded, cut into '/2 inch pieces
1 large papaya, peeled, seeded, cut into Yi inch pieces
Salt and pepper
1 cup Marie Callender's Sour Cream and Parmesan
Croutons (or flavor of choice)

Whisk oil and next five ingredients in a medium bowl to blend. Season with salt and pepper. Combine avocados, tomatoes and papaya in bowl. Pour1/2 cup dressing over and toss. Place greens in another bowl and toss with remaining dressing to coat. Divide greens among four plates and spoon avocado mixture atop. Sprinkle with croutons. Serves 4 Preparation time: Approximately 20 minutes



An American Dinner Salad

1 package fresh-cut salad mix (suggest iceberg, romaine and red cabbage)
1 small cucumber, peeled and sliced into half rounds
10 cherry tomatoes, halved
2 ribs celery, sliced
4 radishes, sliced
4 scallions, sliced
12 small mushrooms
1 avocado, peeled and sliced into 1 inch chunks
1/2 CUP buttermilk ranch dressing
Salt and pepper
1 cup Marie Callender's Ranch Croutons (or flavor of choice)

Toss all ingredients with dressing. Season with salt and pepper to taste.



Simple Greek Salad
Shelley Ward - Personal Chef

Mixed baby greens
Fresh mint, chopped
Fresh Italian parsley, chopped
Cherry or pear tomatoes
Feta cheese
Marie Callender’s Croutons
Fig Mustard Vinaigrette

Fig Mustard Vinaigrette:
2 tablespoons of Fig Spread
1 teaspoon Morehouse Mustard
3 tablespoons sherry vinegar
5 tablespoons extra virgin olive oil
seasoning to taste
Mix together salad and vinaigrette, then toss lightly.



Leafy Greens With Ginger and Cilantro

1 package fresh-cut salad mix (suggest green leaf and endive)
1/2 cup extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
1/2 cup cilantro
Salt and pepper
1/2 cup Marie Callender's Seasoned Croutons (or flavor of choice)

Whisk olive oil, lime juice and ginger in a small bowl. Salt and pepper to taste. Combine greens and cilantro in large bowl. Toss salad with enough dressing to coat. Sprinkle croutons atop. Serves 4 Preparation time: Approximately 10 minutes



Spinach With Warm Bacon Dressing

1 package fresh-cut spinach
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground pepper
4 thick-cut bacon slices, cut crosswise into 1/2 inch slices
2 small shallots, finely chopped
1 cup Marie Callender's Savory Garlic Croutons (or flavor of choice)

In bowl, whisk together the oil, vinegar and a pinch of salt and pepper. In large skillet, cook the bacon over moderately high heat until browned and crisp, about five minutes. Add the shallot and cook, stirring until softened, one to two minutes. Pour off all but one tablespoon of the fat from the skillet and stir in the vinaigrette, scraping up any browned bits from the bottom of the pan. Pour the hot dressing into a large bowl, add the salad mix and croutons and mix well. Serve immediately. Serves 4 Preparation time: Approximately 15 minutes



Wilted Gourmet Sunflower Slaw

1 package fresh-cut salad mix (suggest escarole, endive and radicchio)
1/4 cup roasted and salted sunflower seeds
2 tablespoons chopped tarragon
3 tablespoons minced seeded jalapeno chili
1 tablespoon peanut oil
1/4 cup coarsely chopped bacon
1 Granny Smith apple, peeled, cored and julienned
1 large shallot, thinly sliced
3 tablespoons sherry vinegar
Salt and freshly ground pepper to taste
1 cup Marie Callender's Savory Garlic Croutons (or flavor of choice)

In a large bowl, toss the greens, sunflower seeds and tarragon. In a medium skillet, heat the oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned, about three minutes. Add vinegar and boil. Pour the hot dressing over the greens, add the bacon and croutons and toss well. Season with salt and pepper and serve immediately. Serves 4 Preparation time: Approximately 20 minutes



Gourmet Greens With Shallot Vinaigrette

1 package fresh-cut salad mix (suggest romaine, endive and radicchio) 1 tablespoon chopped shallot 1/2 teaspoon Dijon mustard Salt and pepper 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 teaspoons honey 1 cup packed fresh flat leaf parsley leaves 1 cup Marie Callender's Seasoned Croutons(or flavor of choice)

In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Just before serving, drizzle vinaigrette over salad and toss well. with croutons. Salt and pepper to taste. Serves 4 Preparation time: Approximately 10 minutes



Farmer's Market Salad
From Chef Shelley Ward (Shelley's In the Kitchen)

INGREDIENTS:
1 clove garlic, halved
1 quart mixed baby greens
1 C. fresh Italian parsley, whole leaves
1/4 C. fresh chives, 1 inch pieces
1 C. fresh watercress
1 Tablespoon Turbinado Sugar or Palm Sugar
2-3 Tablespoon Champagne Vinegar
2-3 teaspoons flax seed oil
1/2 lemon, juiced
salt and pepper to taste
Marie Callender's Garlic and Butter Croutons

Rub the salad bowl with the cut side of 1/2 garlic clove. Toss the greens and herbs together. Dissolve the sugar in the vinegar and dress the salad with the remaining ingredients. Garnish with the croutons.

Notes: Feel free to substitute the herbs with herbs of your choice. I've used Arugula flowers before which are beautiful as well as tasty.


Savory Bread Pudding
Courtesy of Chef Steve Kasmar

2 Tablespoons butter
3/4 cup diced, fresh fennel bulb
3/4 cup diced leeks (white and light green parts only)
2 cloves garlic, thinly sliced
3/4 cup Buena Vista Chardonnay or Sauvignon Blanc
2 Tablespoons finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
2 eggs
1 cup milk
2 cups cream or half and half
1/2 cup turkey broth
2 bags Marie Callender's croutons
1/2 cup coarsely grated Swiss cheese
salt and pepper to taste

Preheat oven to 275 degrees F. Sauté leeks and fennel in butter and add garlic. Cook for 5 minutes covered, then 5 minutes uncovered. Add wine and remove from heat. Add parsley and thyme. Cool. In a bowl, whisk 2 eggs. Add milk, cream and turkey broth. Add cooled leek mixture and mix well. Stir in croutons and cheese. Place mixture in a greased 1-1/2 or 2 quart baking dish. Cover with plastic and refrigerate overnight. Stir well to make sure of even distribution of croutons and ingredients. Cover with a buttered (buttered side down toward mixture) piece of aluminum foil. Bake for one hour or until well set. Remove foil and bake for 30 minutes or until top is browned. Pudding can be made ahead and refrigerated then heated in a 350 degree F. oven and browned under a broiler before serving.

Seared Salmon With
Pink Grapefruit Dressing

2/3 cup fresh sqeezed ruby red grapefruit juice
1/3 cup olive oil
1 tablespoon champagne vinegar
2 tablespoons toasted flax seeds
2 five-ounce bags European pre-washed salad greens
1 cup sliced pickling cucumber
2 cups Marie Callender's Organic Croutons
4 four-ounce seared wild salmon fillets

Whisk grapefruit juice, oil, vinegar and flax seeds together.
Set dressing aside. Allow to stand 10 minutes. In salad bowl
lightly toss salad greens, cucumber and salad dressing.
Arrange equal portion of salad greens on plates. Top with
croutons and warm salmon. Makes 4 servings.

Marie Callender's Croutons also make a delicious flavorful stuffing!

HOLIDAY TURKEY: For a 12-lb. turkey, add 1 package of Marie Callender's Croutons to 1/4 cup butter or margarine, 1 cup stock, 1 medium chopped onion, giblets if desired; add as optional 1/2 cup celery, mushrooms, chestnuts.

Also try Marie Callender's crouton stuffing with Oven Roasted Chicken and Rock Cornish Game Hens.