Maryann Ridini Spencer of Simply Delicious Living Prepares Very Green Salad with Parmesan Olive Bread Croutons and Garlic Gold Lemon Vinaigrette

Prep time: 10 minutes

Cook time: 5 minutes


  • 1 bag fresh spinach
  • 2 c. red cabbage
  • 1 c. sliced mushrooms
  • 2 c. or 16 oz. green beans (parboiled)
  • 1 small onion, sliced
  • 4 garlic cloves, diced
  • 3/4 c. shaved Parmesan cheese
  • ½ c. slivered almonds
  • 1 c. olive bread croutons
  • 2 T. extra virgin olive oil
  • garlic salt and pepper to taste
  • Garlic Gold® Lemon Vinaigrette


Pre-heat oven to 450 degrees F.

  • Cut several pieces of olive bread into small (one inch) cubes.
  • On a cookie sheet, drizzle extra virgin olive oil all over the bottom of the pan.
  • Place bread cubes in the pan.
  • Bake in the oven at 450 degrees F until croutons are a golden, crispy brown.  Then, place aside while preparing the salad.

Recipe Preparation:

  • Cut off both ends of the greens beans.  Rinse and drain.
  • Bring a pot of water to boil on the stovetop. Place green beans in pot.  Boil 3-4 minutes until beans are cooked (ala dente).  Drain green beans.  Set aside.
  • In a skillet on the stove top, over medium heat, put olive oil in pan.  Add in garlic and almonds.  Cook until the almonds and onions are a golden brown.
  • Add in the green beans and a quarter cup of the Parmesan cheese. Toss.  Add in garlic salt and pepper to taste.  Set aside.
  • In a large bowl, add in spinach, red cabbage, mushrooms, croutons and the green bean mixture.  Mix.
  • Pour Garlic Gold®’s Lemon Vinaigrette dressing over salad.  Toss well.

Serve Immediately!

This salad can be served as a meal and/or with shrimp, grilled chicken or fish.

Serves 4

©2011– Maryann Ridini Spencer of Simply Delicious Living

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