Mason Jar Salads with Grain-free Croutons

Prep Time: 10 min (croutons) + 20 min (salads)

Cook Time: 50 min

Total Time: 1 hr 20 min

Yield: 4-5 cups croutons (about enough for 5-6 salads)

Ingredients

For the Croutons:
2 large eggs
¼ cup olive oil
3 Tablespoons apple cider vinegar
2 Tablespoons water
1 box Simple Mills Artisan Bread Mix
1 teaspoon poultry seasoning (optional)

For Salads:
Your favorite dressing
Sturdy, water-based veggies, like cucumbers, carrots, and celery, cut into bite-sized pieces.
Optional: organic or grass-fed cheese of choice (we used feta)
Protein of choice, such as cubed chicken, sliced pork, or chickpeas.
Cubed avocado
Romaine lettuce (or your favorite salad green), washed, dried, and chopped.

Instructions

PREHEAT the oven to 350°F. Lightly grease a 7x11” baking pan and set aside.
WHISK the eggs in a large mixing bowl then add the oil, vinegar, and water and stir until combined.
STIR in the Simple Mills mix, and the poultry seasoning (if using).
POUR the batter into the prepared pan.
BAKE for 30 minutes, then remove from the oven (don’t turn off the oven) and let the bread cool until you can comfortably touch it.
TURN the bread out of the pan onto a cutting board. Slice into crouton-sized cubes.
SPREAD the bread cubes on a baking sheet with a sheet of parchment or a nonstick pad.
BAKE for another 20 minutes at 350°F until crisp.
REMOVE from the oven and cool completely before adding to the salads.
ADD about 2 Tablespoons dressing to the bottom of the jar once you're ready to assemble the salads.
TOP with (in this order) the chopped veggies, cheese, protein, avocado, greens, and a generous handful of grain free croutons. Tightly secure the lid and store in the refrigerator for up to 3 days until ready to eat.

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