Aren't summer salads the best! I love going out onto the deck to pick little cherry
tomatoes and cucumbers right off of the vine and going to the Farmer's Market for
all different types of freshly picked greens. I can make a meal out of a good salad!
Recently I was introduced to Joseph® Joseph, an innovative company specializing in products
for the kitchen. They sent me the Hands-On Salad Bowl and Server, as well as the
Index Chopping Boards. I decided to give them both a try while making a fresh garden
salad with cornbread croutons.
I really like the color-coded chopping boards with coordinating knives. The color coded
system helps to prevent cross-contamination between meat and vegetables. The non-slip,
easy grip tabs make it easy to pull a board from the index for the right cutting job.
It's pretty and looks nice on my counter top too!
I used the green board, with a sloping rim for catching juice and food, to slice all the
veggies for my salad.
I love how the Hands-On Salad bowl has the serving pieces built right into the bowl.
No more searching drawers and cabinets for salad tongs! The bowl is a generous size
too, perfect for big family salads!
I think every salad needs a little crunch for added texture and since I had some leftover
cornbread, I decided to make cornbread croutons. Leftover cornbread makes delicious
croutons, adding a touch of buttery sweetness to the salad. Homemade croutons are so
easy to make and I think they taste much better than store bought!
Homemade Cornbread Croutons
baked cornbread (Find my favorite cornbread recipe here)
1 T olive oil (or more depending upon how much cornbread you are using)
Preheat oven to 400 degrees.
Cut cornbread into cubes and place them onto a baking sheet.
Drizzle olive oil over the cornbread cubes, gently tossing to coat.
Sprinkle with salt and pepper.
Toast in the oven for 7-10 minutes or until lightly browned.
Serve over salad or soup.
This post is sponsored by Joseph® Joseph. As always, all opinions are 100%