RED CABBAGE, ONION, PARSLEY AND CROUTON SALAD WITH GRATED PROVOLONE CHEESE

Summer Salad recipe by Third Generation Gourmet

Method

Cut casa bread into slices and then cut into small square segments suitable for croutons.
Heat the olive oil in a large non-stick frying pan over a medium heat until hot and add bread cooking until golden brown. Place on paper towel and set aside.
Slice spring onion into thin slices, chop parsley and thinly slice cabbage.
Place red cabbage, spring onions, parsley and croutons in a mixing bowl and combine.
Place cabbage mixture on a plate and garnish with grated provolone cheese.
Serve with Third Generation Gourmet Gluten Free Classic dressing.
Serves 4

• Third Generation Gourmet