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Marinated Julienne Salad in a Crouton Bowl

Makes 4


  • 500g assorted vegetables, cut into fine strips
  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 4 large wholemeal bread rolls
  • 1 small clove garlic, crushed
  • 2 tablespoons Australian Butter, melted
  • 25g Australian Feta Cheese, crumbled
  • 60g Australian Light Cream Cheese
  • 1 tablespoon fresh chopped parsley
  • 2 cups gourmet salad mix
Download Recipe (PDF)


  1. 1. Combine vegetables, orange juice and balsamic vinegar. Simmer covered on a low heat for 5 minutes. Remove from the heat and allow to cool. Drain, reserving the dressing.
  2. 2. Trim tops from rolls and hollow out, brush with combined garlic and butter. Bake at 180°C for 10 minutes or until crisp.
  3. 3. Beat feta, cream cheese, parsley and 1 tablespoon of the marinade together until smooth. Fill the crouton bowls with salad mix, top with the vegetables, a dollop of cheese mixture and drizzle over the reserved dressing. Place the bread lid on the side.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1400
Protein (g) 13
Fat, Total (g) 11
Carbohydrates (g) 45
Sodium (mg) 0
Calcium (mg) 151
Iron (mg) 4


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