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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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156
103.59375
156
103.59375
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.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
- Fill a small pot with 1/2-3/4" EVOO and heat over medium.
- 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.
- To make the dressing, whisk together yogurt, lemon juice, garlic, honey and remaining 1/2 tsp salt.
- 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.
