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Butter Lettuce With Croutons and Balsamic Vinaigrette

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“A quick and easy salad recipe that is great any time of the year. The croutons can be made ahead. The recipe is originally from Sunset magazine.”

Ingredients Nutrition


  1. Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.
  2. Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
  3. Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.
  4. In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.
  5. Tear lettuce into bite-size pieces and place in a wide serving bowl.
  6. Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.

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