The holiday rush and all the fun vacation time is over. Now back to your normal routine, AND normal two day weekends. With all the holiday baking, cooking, and crazy drinking, do you have loads of leftover treats sitting on you counter?
Hubby and I were working on our Boozy Gingerbread Bundt Cake, but two people can only eat so much cake. So I started thinking, what could I do with the leftover cake? I knew I could make a trifle, and bread pudding would be pretty fantastic of course. BUT I decided to change up my normal unhealthy blog posts, and share a healthy post. Plus, I wanted to try something new, AND well gingerbread croutons is new to me!
The recipe I have here for you to print is so versatile. The croutons are a fun sweet addition to a salad. If you enjoy raspberry vinaigrette, or any other sweet dressings, then you will enjoy the new addition of a sweet crouton. The nice thing, the gingerbread is not overly sweet, so it really is a perfect balance to your salad!
- Homemade Gingerbread (store bought gingerbread would work too)
- Baby spinach
- Spring mix lettuce
- Goat Cheese (or feta cheese)
- Chopped pecans (or walnuts)
- Chobani Dressing (or favorite dressing/vinaigrette)
- Gingerbread recipe posted at beginning of post. The recipe uses Chobani Greek Yogurt.
- Preheat oven to 350 degrees Fahrenheit. Dice up gingerbread into one inch squares, spread out on sheet pan, and bake for 25-30 minutes depending on oven. Turn croutons 2-3 times with spatula during cooking process to cook all sides. Let cool.
- Chobani Dressing – This recipe is all about what you are looking for in a dressing, really sweet, savory, you decide. We mixed about 1½ cups of plain Chobani, two tablespoons of mayonnaise, red wine vinegar, lemon juice, Mrs. Dash seasoning, garlic powder, mix well and top on salad.
- Any lettuce and salad toppings will do, have fun!
The Chobani Greek Yogurt dressing I made was thick, so just toss your salad well to incorporate everything together. There really are endless possibilities to the delicious homemade Chobani Greek Yogurt dressing. The one thing hubby had to remind me- it will taste sooooooo different because it is not processed like most dressings. He is so right, we are so used to the salty, processed bottled dressings. It was nice to have a homemade, fresh, delicious, and fun dressing on my salad!
I hope you enjoy this salad as much as my hubby and I did! We have plenty of croutons left for a few more delicious salads, which sounds pretty fabulous to me!
Have you ever had a gingerbread crouton? Did you enjoy it?
Do you have lots of leftover treats from the holiday fun?