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This post is sponsored by Udi’s Gluten Free.

Now that spring is here and summer is right around the corner, I bet you’re loading on fresh fare like salads, yogurt fruit parfait, fresh juices, and smoothies. As the weather gets warmer, I seriously carve these foods – good thing a lot of the ingredients come into season at the same time!

 

Over the last two months, I’ve truly become an arugula addict. I know that I’ve mentioned this, oh, a million times, but I cannot get enough of this leafy green.

That being said, spinach is more nutrient-dense. But I get bored with plain old spinach salads.

 

Although my standby salad is great on its own, sometimes, I need a little something-something to jazz it up. I’ve been making these yummy Gluten-Free Cheddar Croutons and LOVE THEM. Homemade croutons are so easy, and the best part is that you can customize the flavoring to suit your own tastes. Plus, you probably already have all the ingredients you’ll need in your pantry. You’ll never buy the pricey boxed croutons again!

Now, croutons can be made two ways – on the stovetop or in the oven. I prefer the oven method, as it requires a lot less tending. And although I made this recipe gluten-free thanks to Udi’s bread, you could use any type of slightly stale (or slightly toasted) bread.

Just try not to eat them all by the handful before you put them on a salad…

 

Gluten-Free Cheddar Croutons

Ingredients (for four servings):

  • 4 pieces of Udi’s Gluten Free Bread
  • 2 tablespoons coconut oil
  • 2 teaspoons Italian herb seasoning mix
  • Pinch of salt
  • 1/4 cup freshly shredded Extra Sharp Cheddar (I used Cabot)

Directions:

  • Preheat oven to 300 degrees and grease cookie sheet.
  • Lightly toast bread, let cool, and then chop into bite-sized squares. Place in medium-size mixing bowl.
  • Grate cheese. Toss in with the bread.
  • In a microwaveable mug, melt coconut oil (about 40 seconds). Mix in Italian seasoning and salt.
  • Pour oil mix over cheese and bread, stirring constantly to ensure it is well-mixed.
  • Pour bread mix onto cookie sheet. Arrange cheese bits so each piece of bread has some cheese on it.
  • Bake for 5 minutes, stir, and bake another 5 minutes.
  • Remove from oven and let cool thoroughly before serving. Store in airtight container.

Happy salad munchin!

 

Learn more about living gluten free! Visit Udi’s Gluten Free. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

{ 7 comments }

 

Leave a Comment

  • Elizabeth {Positively Healthy} March 27, 2014, 3:41 pm

    These look awesome and the one thing that I might miss the most when I had to go GF! Can’t wait to try these out, the coconut oil with them sounds amazing.

    Reply
  • Sara @ LovingOnTheRun March 27, 2014, 5:43 pm

    YUM! Love Udi’s – all of their products are delicious!

    Reply
  • Morgan March 27, 2014, 6:34 pm

    These sounds delish! Udi’s bread, coconut oil and cheese – might have to limit the amount I make or else we may just snack on these without the salad!!

    Reply
  • Kristen March 27, 2014, 7:15 pm

    This is a very random question, but do you have a favorite salad dressing? I buy new ones all the time but it’s been a while since I’ve found one I really liked. And actually that one was from Aldi–Their house vinaigrette is fantastic!

    Reply
  • Stephanie @ Whole Health Dork March 28, 2014, 1:41 pm

    I have a bunch of Udi’s white sandwich bread from my MIL and this is the perfect way to use it up (I know I may sound like a snob, but I prefer the ancient grains pieces for eating on a regular basis as toast). I never think to make croutons. Thanks for sharing!

    Reply
  • Jen @ Bagels to Broccoli March 28, 2014, 2:58 pm

    Um, why would Self ever make such a comment? I didn’t know about this when I purchased their Healthy Eating special issue today at lunchtime…I kind of wish I hadn’t!

    Reply
  • Casey March 29, 2014, 7:10 pm

    What kind of dressing is this? Great recipe & delicious looking salad

    Reply