PROBIOTIC RANCH: + Secret Health Salad with Crispy Cheddar Croutons

Probiotic Ranch



Makes about 2/3 cup
Note: I prefer using regular plain yogurt. I avoid using Greek yogurt, as the by-product of the draining that gives Greek yogurt its texture is, in large quantities, toxic for the environment.
1/2 cup probiotic plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 garlic clove, grated
1 teaspoon fresh lemon juice
1/4 teaspoon dried herbs, such as oregano or Italian seasoning
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/8 teaspoon freshly ground black pepper, or more to taste
Salt
Equipment: Grater (for the garlic) and a whisk
In a small bowl, combine the yogurt, oil, parsley, grated garlic, lemon juice, herbs, granulated garlic, granulated onion, and black pepper and whisk to combine. Season to taste with salt. The dressing can be used right away, but the flavor of the dried ingredients will intensify after it has sat for a bit. This dressing will keep for about 5 days in the refrigerator.

“Chef Salad” with Cheddar Croutons and Probiotic Ranch

Serves 3 as a main or 4 to 6 as a side
This recipe makes slightly more croutons than you probably need–a convenient scenario when people (including you) begin snacking on them while you make the salad.
Cheddar Croutons (recipe follows)
Probiotic Ranch (page 000)
2 heads lettuce roughly chopped, such as romaine or red leaf
1 medium red bell pepper, cut into bite-size pieces
8 ounces cucumber, halved lengthwise and cut crosswise into about 1/8-inch-thick half-moons
1 medium to large carrot, grated
5 or 6 very thin slices red onion
1/2 cup pitted olives, such as Kalamata or black olives
Salt and freshly ground black pepper
Make the croutons and the dressing as directed.
When you are ready to serve the salads, in a large bowl, combine the cooled croutons, lettuce, bell pepper, cucumber, carrot, red onion, and olives. Toss them with enough salad dressing to fully coat the leaves. Taste for seasoning, adding more salt and pepper as needed.
Eat the salad immediately.
Cheddar Croutons

Makes 4 cups
2 ½ tablespoons olive oil
1 rounded teaspoon paprika (preferably) smoked
1 1/4 ounces cheddar cheese, finely grated
8 ounces bread, cut into ¾ to 1-inch
Salt and freshly ground black pepper
Equipment: Grater, baking sheet, and parchment paper
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine the olive oil, paprika, and cheddar and swirl it to combine. Add the bread cubes and salt and pepper to taste. Toss them thoroughly to combine. Arrange in a single layer on the lined baking sheet.
Toast the croutons until they are just crisp, but still slightly soft on the interior, about 10 minutes or so, depending on the moisture of the bread.
Season them to taste with more salt and pepper. Allow them to cool to room temperature before using.

[Wrknmom]

This came up to watch as I am prepping for my scope and have had no solid food all day. It looks SO good!

[sarahrivero]

Always more croutons! They are great dipping extra olive oil and... oh the ranch dressing!

[rickbourne]

Noah, will you be selling autographed copies of your book?

[rickbourne]

Back in the 90s I was into maybe not full body building but certainly muscle building and trying to get a lean body weight. I settled on ice berg lettuce heads before that was an attacked as thing, air fried chciken breasts plus olive oil and Ms. Dash, and grilled yellow onions, a lot of that. I would then insert tomoatoes, dill pickles, and other pickeled veggies. I was able to survive on that with low carbs.

[KristenFritz]

Can't wait to make this! Would plain labneh work as a probiotic yogurt?

[meaganhudon]

Woah what was that handy lettuce centrifuge looking thing?! I need it

[kathrynparker]

Thanks for ruining greek yogurt for me ! J.K., shocked and surprised ( by yogurt) but glad to have this info, I had no idea ! ❤

[leovirgo]

What kind of monster cuts the crusts off of bread for croutons?!? There is so much evil in the world...