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Pimentos are a member of the chile family and the pickled version is a wonderful addition pickled pimentosto salads. They can be found at most better grocery stores, either in the olive bar or the international foods section.

Tender Greens With Pimentos, Cornbread Croutons & Cheddar Cheese

30 min

| Serves 4 |

338 calories per serving

Ingredients

Salad

  • 5 ounces ready-to-eat tender greens such as baby romaine or mesclun mix
  • 12 cherry tomatoes
  • 12 pickled pimentos, plus more for dressing (see below)
  • 1/2 cup canned or cooked garbanzo beans, drained
  • 1/2 cup cornbread croutonscornbread croutons
  • 1 1/2 ounces aged cheddar cheese, grated
  • Scant 1/4 cup sliced red onion
  • Salt & fresh ground pepper to taste

Picante Pimento Vinaigrette

  • 2 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  •  4 small pickled pimentos, roughly chopped
  •  2 tablespoons pimento pickling juiceIMG_9866
  • 1/2 – 1 teaspoon fresh minced garlic
  •  Pinch of sugar
  • Salt & fresh ground pepper to taste

Directions

Make the cornbread croutons.

While the croutons bake, make the dressing: In a blender, combine all the dressing ingredients accept the salt and pepper and mix on a medium high speed until the pimentos have reached the consistency of relish and the ingredients are well combined. Taste test the dressing on a piece of lettuce. Add the salt and pepper to taste and adjust the amount of garlic according to your preferences.

Once the croutons have reached a nice golden color, remove from the oven and allow to cool.

Tender Greens With Pimentos, Cornbread Croutons & Cheddar CheeseAssemble the salad: Transfer all of the salad ingredients to a serving bowl, reserving a few of the pimentos and croutons for garnish. Toss the salad with a light but thorough coating of the dressing. Season with additional salt and pepper according to taste. Garnish the salad with the reserved pimentos and croutons. Serve, and enjoy!

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