Crispy Crouton Salad with Creamy Garlic-Mayo Dressing

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Crispy Crouton Salad with Creamy Garlic-Mayo Dressing

A refreshing, colorful salad packed with crunchy croutons, juicy pomegranate, and a creamy garlic dressing. Perfect as a light meal or a side dish!



Ingredients

Dressing:

  • 2–3 garlic pods, finely minced

  • 1 tbsp white vinegar

  • Juice of 1 fresh lime

  • 1 tbsp extra-virgin olive oil

  • 2 tbsp mayonnaise

  • 2 tbsp plain yogurt 

  • 1 tsp dried marjoram or oregano ( adjust to taste)

  • Salt and freshly ground black pepper, to taste

Salad:

  • 1 cup iceberg lettuce, chopped

  • ½ cup purple cabbage, finely shredded

  • ⅓ cup pomegranate seeds

  • A few  olives (optional)

  • Cooked chicken (optional)

  • 2 tbsp grated Parmesan cheese/ cheddar (optional)

Croutons:

  • 2 slices bread (white or whole wheat)

  • 1–2 tbsp butter or garlic butter

Instructions

  1. Prepare the Dressing:
    In a small bowl, whisk together the garlic, vinegar, lime juice, olive oil, mayonnaise, and yogurt until smooth.
    Season with marjoram/oregano, salt, and pepper.
    Cover and refrigerate until ready to serve (this allows the flavors to develop).

  2. Make the Croutons:

    • Lightly spread butter or garlic butter over the bread slices.

    • Cut into small cubes.

    • Arrange on a baking tray and toast in a preheated oven/ air fryer at 160°C  until golden and crispy. Let them cool. (4-5 minutes)

  3. Assemble the Salad:

    • In a large bowl, combine the iceberg lettuce, purple cabbage, pomegranate seeds, and olives.

    • If using, add the cooked chicken and Parmesan cheese.

  4. Dress and Serve:

    • Drizzle the creamy garlic dressing over the salad and toss gently to coat.

    • Add croutons just before serving for maximum crunch.

Tips for Easy Prep and Freshness

  • Dressing:
    Make the salad dressing in bulk and store it in an airtight container in the refrigerator. Use within 5–7 days for the best flavor.

  • Lettuce:
    Remove the tough white core from the lettuce before chopping. Store the chopped leaves in an airtight container lined with a paper towel to absorb excess moisture. Refrigerate and use within a week.

  • Cabbage:
    Finely shred the cabbage and store it in an airtight container in the fridge. It stays crisp and fresh for up to one week.

  • Pomegranate:
    Deseed the pomegranate and store the seeds in an airtight container in the refrigerator. For the best taste and texture, use within 3–4 days.

  • Assembly:
    Keep all components ready and mix the salad just before serving to maintain the crunch and freshness.



 

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