Strawberry Fields Chopped Salad Crouton Cups
1 Loaf Martin’s Potato Bread (14 Slices)
4 Slices Bacon, chopped
1/4 Cup Apple Cider Vinegar
2 Tablespoons Honey
2 Tablespoons Granulated Sugar
1 Teaspoon Dijon Mustard
Salt and Pepper, to taste
3/4 Cup Olive Oil or Canola Oil
1 (5-ounce) Package Mixed Greens
2 Cups Strawberries, chopped
1/2 Red Onion, thinly sliced
1/4 Cup Dried Cranberries
1/2 Cup Goat Cheese Crumbles
1/2 Cups Plain or Glazed Pecans
Preheat oven to 350 degrees F. Use cooking spray to coat two nonstick muffin pans.
Using a rolling pin, flatten each slice of Potato Bread. Carefully cut a shallow slit about halfway through the center of all 4 sides of each bread slice. Gently press each slice of flattened bread into a cup of the prepared muffin pans, folding over the corners of the bread where the slits are, so they are slightly overlapping. Gently press the layers together and mold the top edge to form a flower cup shape.
Bake bread cups for 10 mins. Remove from oven and let cool completely before use.
Meanwhile, chop bacon into bite size pieces and sauté until crispy.
Prepare the dressing by whisking together vinegar, honey, sugar, mustard, salt and pepper. Gradually whisk in oil. Refrigerate until ready to use.
Chop salad ingredients (onion, strawberries, and field greens) into bite size pieces.
Prepare salad in a large bowl. Add mixed greens, chopped strawberries, red onion, dried cranberries, goat cheese, bacon, and pecans.
Pour dressing over salad and toss to combine. Portion out salad among the 14 crouton cups.
Serve salad cups with regular or flavored lemonade.