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I was recently contacted by Chobani yogurt to participate in their #MadeWithChobani campaign. You may have noticed I rarely endorse products, but since I actually eat Chobani nearly every day, I decided to go for it. I used their nonfat lemon yogurt for a creamy, tart dressing to top a salad of bitter chicory, sweet Asian pear and crunchy homemade croutons. I learned to make the croutons at the Meadowood Grill during my externship last fall, and they were a super, duper hit with the family over Christmas. And the chicory - wow! - it makes this salad "High In" fiber, Vitamin A and Vitamin C.

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Chicory Salad with Torn Croutons and Lemon Yogurt Dressing

January 20, 2015

30 min or less active, 60 min or less total, appetizer, fall, main, side, winter

I was recently contacted by Chobani yogurt to participate in their #MadeWithChobani campaign. You may have noticed I rarely endorse products, but since I actually eat Chobani nearly every day, I decided to go for it. I used their nonfat lemon yogurt for a creamy, tart dressing to top a salad of bitter chicory, sweet Asian pear and crunchy homemade croutons. I learned to make the croutons at the Meadowood Grill during my externship last fall, and they were a super, duper hit with the family over Christmas. And the chicory - wow! - it makes this salad "High In" fiber, Vitamin A and Vitamin C.


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Information

Servings: 4
Time: About 20 minutes active; 40 minutes total
Price: About $11.00 total; $2.75 per serving
Nutrition (per serving):
Calories: 356.8
Protein: 7.2g
Fat: 22.4g
Saturated fat: 3.2g
Carbohydrates: 34.6g
Fiber: 7.5g
Sodium: 874.7mg
Cholesterol: 1.7mg
High In:
Good Source:
Low In:

Ingredients

  • 6 Tbsp EVOO, divided, plus enough to fill a pot 1/2-3/4"
  • 8 oz multi-grain bread loaf, crust removed
  • 1 tsp salt, divided
  • 5.3 oz container nonfat lemon yogurt, like Chobani
  • 1 Tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tsp honey
  • 1 lb chicory leaves/heads, coarsely chopped
  • 1 Asian pear, sliced thin

Preparation

  1. Fill a small pot with 1/2-3/4" EVOO and heat over medium.
  2. Meanwhile, tear crouton-sized pieces from the loaf. When the EVOO reaches 350 F, fry in batches until golden. Remove to a paper towel-lined plate and immediately sprinkle with salt before it cools. I used 1/2 tsp for the 8 oz bread.
  3. To make the dressing, whisk together yogurt, lemon juice, garlic, honey and remaining 1/2 tsp salt.
  4. To assemble the salad, add chicory, pear and croutons to a large bowl. Pour dressing over and toss well. Serve immediately before croutons soak up too much dressing and become soft.

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