Mini Caesar Salads in Crouton Cups
Olive oil spray
12 slices soft white bread
1 tsp garlic salt
1 tsp thyme, finely minced
1 tsp rosemary, finely minced
Ã‚Â½ tsp cracked black pepper
4 cups Romaine lettuce (about 1 head) finely sliced into 1/8 inch strips
2 green onions, thinly sliced, plus additional for garnish
Caesar Salad dressing, to taste
Shredded Parmesan Cheese
Preheat oven to 350 degrees. Spray a 12 muffin tin with olive oil spray; set aside.
Trim crust off bread; spray both sides with olive oil spray.
In a small bowl, mix together the garlic salt, thyme, rosemary, and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
Use a rolling pin to slightly flatten bread and embed the spice mixture.
Press each slice into a muffin cup, allowing edges to hang over cup.
Bake for 12-15 minutes or until golden brown and crisp. Remove from oven and cool.
Toss lettuce with green onions with dressing. Spoon salad into Crouton Cups.
Garnish with shredded Parmesan and green onion slices. Serve immediately.