Caesar Salad In Crouton Cups - cooking recipe

Ingredients

12 slices white bread
1 teaspoon garlic salt
1 teaspoon fresh thyme
1 teaspoon fresh rosemary, chopped
1/2 teaspoon cracked black pepper
4 cups romaine lettuce, finely sliced
1/2 cup parmesan cheese, shredded
1 cup caesar salad dressing, to taste

Preparation

Heat oven to 350 degrees.
Spray a 12-muffin tin with butter flavor no-stick cooking spray. Trim crusts off bread; spray both sides of bread with butter flavor no-stick cooking spray.
In a small bowl, combine the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup.
Bake for 12-15 minutes or until golden brown and crisp (like a crouton). Remove from oven and cool.
Toss lettuce with dressing; spoon into crouton cups; sprinkle Parmesan cheese on each mini salad.
Serve!