Homemade Croutons

Here’s a tasty way to use leftover low sodium bread. These delicious croutons will dress up any green salad or enhance even the simplest of soups.

Yields 4 cups.

SODIUM CONTENT: 22.5 mg per 1/2 cup

INGREDIENTS

6 c. cubed bread (1/2 of a regular-size loaf Soft White Sandwich Bread)
2 T. olive oil
1 1/2 T. grated Parmesan cheese
1 t. dried Italian seasoning
1 t. garlic powder

DIRECTIONS

Preheat oven to 350 degrees. Get out a baking sheet and set aside.

Measure ingredients into a mixing bowl and toss well to coat. Spread bread cubes evenly on a baking sheet. Place sheet on middle rack in oven and bake 10 minutes. Remove from oven and place on wire rack to cool. Once cool, serve or store in an airtight container until serving.

Print Friendly and PDF

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
This entry was posted in Bread, Salads and Dressings. Bookmark the permalink.

2 Responses to Homemade Croutons

  1. Pingback: The Daily Dish » Blog Archive » All Hail the King of Low Sodium Salads: CAESAR.

  2. Pingback: Yellow Split Pea Soup » The Daily Dish

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>