Best 10 Fresh Spring Salad With Eggplant Croutons Recipes

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Spring is in the air, and it's time to celebrate with a fresh and flavorful salad. This recipe for Fresh Spring Salad with Eggplant Croutons is packed with vibrant colors and textures, and it's sure to be a hit at your next potluck or barbecue. The crisp greens, juicy tomatoes, and creamy avocado are perfectly complemented by the crispy eggplant croutons, which add a savory crunch. This salad is also a great way to use up leftover eggplant, so it's a win-win!

Here are our top 10 tried and tested recipes!

DEEP-FRIED EGGPLANT CROUTONS



Deep-Fried Eggplant Croutons image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

Canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian bread crumbs
1 eggplant, peeled and diced into 1/2-inch cubes
Salt
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 bag spring mix greens
1 heart romaine, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 parsley leaves
1/4 cup grated Parmesan
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

Steps:

  • Preheat a fryer to 375 degrees F.
  • In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
  • Vinaigrette:
  • In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
  • In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
  • Toss with the desired amount of dressing, top with eggplant croutons and serve.

SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS



Spring Salad with Crispy Chicken and Bacony Croutons image

The rich flavors of crispy, tender chicken and smoky bacon complement the fresh, bright notes of this hearty dinner salad perfect for two.

Provided by Mindy Fox

Categories     Dinner     Chicken     Spring     Salad     Escarole     Bacon     Bread     Shallot     Fennel     Mint     Quick & Easy

Yield 2 servings

Number Of Ingredients 12

3 skin-on, bone-in chicken thighs (about 1 pound)
Kosher salt, freshly ground pepper
4 ounces thick-cut bacon, cut crosswise into 1" pieces (about 3 strips)
3 ounces country-style bread, sliced 3/4" thick, torn into misshapen 1" pieces (about 2 cups)
3 tablespoons red wine vinegar, divided
1 shallot, thinly sliced (about 1/3 cup)
1/4 cup plus 2 tablespoons fresh shelled or frozen peas (2 ounces)
1 tablespoon olive oil
4 cups trimmed escarole or frisée, torn into small pieces (about 3 ounces)
1/2 small fennel bulb, cored, thinly sliced
2 medium radishes, thinly sliced
1/3 cup mint leaves, torn if large

Steps:

  • Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
  • Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
  • Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
  • Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
  • Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
  • Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.

DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!



Deep-Fried Eggplant Croutons With a Salad! image

Make and share this Deep-Fried Eggplant Croutons With a Salad! recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian seasoned breadcrumbs
1 eggplant, peeled and diced into 1/2-inch cubes
salt
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 (6 ounce) bag mixed spring greens
1 romaine lettuce hearts, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 fresh parsley leaves
1/4 cup grated parmesan cheese
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

Steps:

  • Preheat a fryer to 375 degrees F.
  • In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
  • Vinaigrette:
  • In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
  • In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
  • Toss with the desired amount of dressing, top with eggplant croutons and serve.

Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1

CITRUS AND GREENS SALAD WITH WONTON CROUTONS



Citrus and Greens Salad with Wonton Croutons image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 navel orange
1 pink grapefruit
1 tablespoon Chinese hot mustard
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons (40 grams) extra-virgin olive oil
5 ounces (140 grams) baby kale
1 small red onion, thinly sliced
1 tablespoon toasted white sesame seeds
Fried Wonton Croutons, recipe follows
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
1 tablespoon (42 grams) honey
Kosher salt and freshly ground black pepper
12 wonton wrappers

Steps:

  • Grate a teaspoon of zest from the orange and set aside in a small bowl.
  • To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
  • To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
  • Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
  • Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
  • To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.

SALAD OF FRESH HERBS AND GREENS WITH FRIED EGGPLANT



Salad of Fresh Herbs and Greens with Fried Eggplant image

Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 small shallot, minced
2 tablespoons Champagne vinegar or fresh lemon juice
1/4 teaspoon (or more) ground sumac* (optional)
1/4 teaspoon ground cumin
7 tablespoons (or more) extra-virgin olive oil, divided
1 1/2 cups (loosely packed) fresh Italian parsley leaves
1 1/2 cups (loosely packed) arugula, torn if large
1 cup (loosely packed) small fresh basil leaves
1 cup (loosely packed) torn fresh sorrel or baby spinach leaves
1 cup (loosely packed) fresh mint leaves
1/3 cup (loosely packed) 1-inch pieces fresh chives
1/3 cup (loosely packed) fresh chervil leaves (optional)
2 10- to 12-ounce eggplants, stems cut off
Coarse kosher salt
Nasturtium blossoms or other edible flowers (optional)

Steps:

  • Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)
  • Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.
  • Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain.
  • Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve.
  • *A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

CRISPY CROUTON SALAD



Crispy Crouton Salad image

Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

3 cups cubed Italian bread
3 medium tomatoes, chopped
6 ounces cubed part-skim mozzarella cheese
1 medium sweet yellow pepper, cut into 1-inch pieces
1/3 cup minced fresh basil
6 tablespoons olive oil
3 tablespoons white or brown balsamic vinegar
1-1/2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

GREEN SALAD WITH CROUTONS



Green Salad With Croutons image

Provided by Jacques Pepin

Categories     easy, quick, salads and dressings

Time 20m

Number Of Ingredients 9

2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
1 tablespoon virgin olive oil or peanut oil
1 tablespoon Dijon-style mustard
1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon red wine vinegar
4 tablespoons virgin olive, canola or peanut oil
1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)

Steps:

  • Preheat the oven to 400 degrees.
  • Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
  • In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
  • To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS



Spring Radish Salad with Egg and Garden Cress image

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories     Fruits and Vegetables     Vegetables     Radishes

Time 10m

Yield 2

Number Of Ingredients 8

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

Steps:

  • Combine radishes and garden cress in a bowl.
  • Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

HERBED SPRING SALAD WITH EGG AND WALNUTS



Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

  • Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
  • Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
  • Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
  • Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

FRESH SPRING SALAD WITH EGGPLANT CROUTONS



Fresh Spring Salad with Eggplant Croutons image

This salad is delicious! The croutons are out of this world!

Provided by Maryann Brooklyn @MaryannD

Categories     Other Salads

Number Of Ingredients 22

- canola oil, for frying
1/2 cup(s) all-purpose flour
3 - eggs, beaten
1 cup(s) seasoned italian bread crumbs
1 - eggplant, peeled & diced into 1/2-inch cubes
- salt
FRESH SALAD & VINAIGRETTE:
1/4 cup(s) red wine vinegar
2 tablespoon(s) minced garlic
1 tablespoon(s) dijon mustard
3/4 cup(s) olive oil, extra virgin
2 teaspoon(s) chopped fresh oregano leaves
1 tablespoon(s) chopped basil leaves
1 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
1 - heart romaine, chopped
10 - basil leaves, torn
10 - parsley leaves
1/4 cup(s) grated parmesan
1/2 cup(s) halved cherry tomatoes
1/2 - red onion, thinly sliced
1 - bag spring mix greens

Steps:

  • Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
  • Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve.

Tips:

  • Use a sharp knife to cut the eggplant into 1/2-inch cubes. This will help ensure that the eggplant cooks evenly.
  • Toss the eggplant cubes in olive oil, salt, and pepper before roasting. This will help them to brown and crisp up.
  • Roast the eggplant cubes until they are tender and slightly browned. This will take about 20 minutes.
  • While the eggplant is roasting, prepare the other salad ingredients. This includes washing and chopping the lettuce, tomatoes, cucumbers, and radishes.
  • For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste the dressing and adjust the seasonings as needed.
  • To assemble the salad, place the lettuce, tomatoes, cucumbers, and radishes in a large bowl. Add the roasted eggplant cubes and croutons. Drizzle the dressing over the salad and toss to coat.
  • Serve the salad immediately.

Conclusion:

This fresh spring salad is a delicious and healthy way to enjoy the season's bounty. The roasted eggplant cubes add a smoky and savory flavor to the salad, while the croutons add a crunchy texture. The dressing is light and tangy, and it perfectly complements the flavors of the vegetables. This salad is sure to be a hit at your next potluck or barbecue.

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