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**Salad may not be at the top of everyone’s cravings list… but salad with Hidden Valley® Parmesan Ranch? Now that’s a whole ‘nother story. Take a few minutes to whip up this crispy, cheesy, zesty, leafy dish and try telling us salads can’t be positively mouthwatering.**
day-old French bread
½ loaf
olive oil
¼ cup
2 tsp.
freshly ground black pepper, to taste
romaine lettuce, washed and cut into 2-inch pieces
1 large head
½ cup
grated parmesan cheese
½ cup
flour tortillas (burrito size), optional
4
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Tear the bread into 1-inch chunks. Toss in a bowl with the oil, ranch seasoning powder, and a light sprinkling of pepper, to taste.
Spread the bread out on a sheet pan and bake until golden and crisp, about 10-12 minutes, shaking once during cooking. Cool completely.
Place the lettuce in a large bowl. Add the dressing and about 2–3 of the parmesan and toss well to coat. Add the croutons and toss once more, until distributed throughout.
Garnish with remaining cheese and some fresh cracked pepper. Serve immediately. If desired, divide between tortillas and roll up to serve as wraps.
